Vegan Ham (Tofu Style)

Ingredients

• 14 oz extra-firm tofu (Pressed for 15–30 minutes; use super-firm tofu and skip pressing if preferred.)
• 3 tbsp low-sodium soy sauce (Tamari may be substituted.)
• 2 tbsp pure maple syrup (Used in the marinade; also used in the glaze, with the glaze quantity not specified in the structured recipe.)
• 1 tbsp tomato paste (Used in the marinade; also used in the glaze, with the glaze quantity not specified in the structured recipe.)
• 1 tbsp apple cider vinegar (Rice vinegar may be substituted.)
• 2 tsp Dijon mustard (Also used in the glaze; glaze quantity not specified in the structured recipe.)
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp ground cloves
• 0.25 tsp black pepper
• 0.25 tsp liquid smoke (Optional.)
• 1 whole cloves (Optional decoration; use one clove in the center of each diamond pattern on top of the tofu. The source does not specify the total number needed.)
• pineapple or orange juice (Used in the glaze according to the body excerpt; quantity is not specified.)

Steps

1. 1

   Press the tofu to remove excess water for 15–30 minutes, unless using super-firm tofu. Slice the tofu in half horizontally to make two wide slabs.

2. 2

   Using a sharp knife, score a diamond pattern into the top of each tofu slab, about 1/4 inch deep, so the marinade can soak in.

3. 3

   In a small bowl, whisk together the soy sauce, maple syrup, tomato paste, vinegar, Dijon mustard, smoked paprika, ground cloves, garlic powder, onion powder, black pepper, and liquid smoke, if using.

4. 4

   Place the tofu in a shallow dish or reusable bag. Pour the marinade over the tofu and turn it to coat.

5. 5

   Marinate for at least 30 minutes, flipping the tofu halfway through. For deeper flavor, marinate for several hours or overnight in the refrigerator.

6. 6

   Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper.

7. 7

   Place the tofu cut-side up in the prepared baking dish. If using whole cloves, stud one into the center of each diamond pattern, then brush the tofu with the excess marinade.

8. 8

   Bake the tofu for 30 minutes.

9. 9

   While the tofu bakes, whisk together the glaze ingredients: maple syrup, tomato paste, Dijon mustard, and pineapple or orange juice. The source does not specify the glaze quantities.

10. 10

    After the initial 30 minutes of baking, brush the glaze generously over the tofu.

11. 11

    Return the tofu to the oven and bake for another 15–20 minutes, until the surface is caramelized and the edges are slightly firm.

12. 12

    Let the tofu cool slightly before slicing. Serve warm with roasted vegetables, mashed potatoes, or additional glaze drizzled on top.

Notes

The structured recipe data does not provide quantities for the glaze ingredients, so those amounts are intentionally unspecified. The body notes that leftovers can be stored in an airtight container in the refrigerator for up to 5 days or sliced, wrapped, and frozen for up to 2 months; reheat gently in the oven. For a firmer, meatier texture, freeze and thaw the tofu before pressing. The tofu may be marinated overnight and baked a day ahead, then reheated before serving. Pineapple rings and maraschino cherries are suggested as an optional holiday garnish.

Nutrition per serving

• main course
• vegan
• plant-based
• holiday
• baked
• high-protein
• gluten-free option
• make-ahead