Transform brown sugar pineapple glazed ham into a vegan holiday centerpiece with this simple pineapple glazed tofu recipe – complete with marinade, glaze, cloves, & pineapple and maraschino cherry topping!
2(16-ounce) packages of extra firm tofu,drained and pressed
~24whole cloves
2tablespoonsof pineapple juice
For the glaze:
¼cupof reserved pineapple juice
¼cupof brown sugar
Pinchof cinnamon
Tofu topping:
4pineapple rings
5maraschino cherries
Instructions
Place the soy sauce, liquid smoke, garlic powder, and 2 tablespoons of pineapple juice in a bowl and whisk together.
After 30 minutes has passed, place the tofu blocks side-by-side in a rectangular storage container and score the tofu by making 1/2-inch deep diagonal cuts that create a diamond pattern. At the tip of each diamond, stick a whole clove. Pour the soy sauce mixture, add the lid to the storage container, shake it up. Let it marinate for 30 minutes, shake it again, and allow it to sit for another 15 minutes.
Preheat the oven to 390 degrees F.
Transfer the tofu to an oven-safe dish and bake for 45 minutes, checking every 10 to 15 minutes to prevent burning.
While tofu is baking, prepare the glaze by mixing the reserved pineapple juice, brown sugar, and pinch of cinnamon.
After 45 minutes, remove from heat and add the pineapple rings and maraschino cherries, as well as half of the glaze using a basting brush and bake for 30 minutes.
Remove from the oven and use the basting brush to add the remaining glaze before serving.
Notes
Press the tofu: This will improve the texture, eliminate excess liquid, and allow the pineapple marinade to infuse deeper.
Marinate longer when possible: The minimum marination time is 45-60 minutes, but it will taste even better when left overnight.
Score the tofu: Don’t skip this step, as it allows the soy pineapple marinade to penetrate deeper into the tofu.
Don’t eat the cloves: These will infuse the vegan glazed ham with aromatic flavor and are a nice decoration, but shouldn’t be eaten.