Brown Sugar Glazed Tofu Ham
The ultimate vegan main for your holiday table. This brown sugar glazed tofu is sweet and smoky and surprisingly easy to make! Using the tips from this recipe will also help to make sure that the flavor of your marinade actually gets inside of your tofu.
I don’t like to compare my recipes to meat based counterparts, so this will be one of those rare exceptions. And, yes, there is a reason. That reason being that this is highly influenced by the baked ham my grandmother made each year during the holidays.
It’s a smoky marinated tofu, that gets baked covered in cloves then glazed to perfection with my grandmother’s simple brown sugar mustard glaze. Obviously, this is not ham, but for me, each bite brings me back to those chaotic holiday tables. Plus, my grandmother approves, and really that is all that matters!
Why This Brown Sugar Glazed Tofu Ham Deserves a Spot at Your Table
- Layered with flavor. This tofu gets marinated in an umami packed smoky brine and then glazed with brown sugar mustard mix that gives you the best balance of those savory sweet holiday flavors.
- A protein option for your vegetarian friends. Because your vegetarian friends and family deserve some protein at the table, so surprise them with this.
- Easy to make gluten-free. Just ensure you are using a gluten-free soy sauce or tamari when making this and you are all set.
Key Ingredients
- Tofu: Use extra firm tofu. Make sure to press and drain as much liquid from your tofu as possible. Typically, I press my tofu overnight before marinating. I also recommend either using House Foods Extra Firm Tofu or Nasoya Brand Extra Firm Tofu for this recipe.
- Soy Sauce or Tamari: Provides a lot of umami flavor. If gluten-free, make sure to use a gluten-free variety or an alternative like coconut aminos.
- Chili Garlic Sauce: A spicy sauce infused with garlic that you can find in the international section of your grocery store. You can often find it sold next to the sriracha. I tend to use the brand, Huy Fong. Sambal Olek or the adobo sauce from a can of chipotle peppers works as alternatives.
- Mustard: My grandmother uses spicy brown mustard. Do not swap for dijon mustard.
- Spices and Herbs: I used a mix of thyme and smoked paprika. Feel free to use more seasonings as desired.
- Maple Syrup: You can also use agave syrup.
- Nutritional Yeast: Adds extra umami flavor, so please do not skip.
- Brown Sugar: You can use dark or light brown sugar, but I would say for the best color on your glaze, try to aim for the dark brown sugar if possible.
How To Make This Brown Sugar Glazed Tofu Ham
Prepare the Tofu: Press your extra-firm tofu well (at least 3–4 hours is ideal). Once drained, poke holes all over the block of tofu using a toothpick or skewer. This is the secret to deep marinade absorption. Then, cut a shallow crosshatch pattern on the top and bottom of the tofu.
Marinate: Whisk the marinade ingredients together. Add the tofu and marinade to a resealable bag or airtight container. Refrigerate for at least 24 hours. I have marinated using various times, and it comes out best using the 24 hour marinade.
The First Bake: Remove tofu from the marinade and place crosshatch-side up on a lined baking sheet. Insert whole cloves into each crosshatch intersection (just like traditional holiday hams). Bake at 400°F for 20 minutes.
Make the Glaze: Mix brown sugar and mustard. Microwave for 15 seconds and stir until the sugar dissolves.
Glaze and Bake Again: Brush glaze generously over the tofu. Bake another 10 minutes, remove cloves, brush again, and bake for 15–20 minutes more, until caramelized at the edges.
Rest then Serve: Let the tofu rest before slicing. This helps it firm up and absorb the glaze.
Expert Tips
- For best results, press your tofu with a tofu press for at least 3-4 hours. Then marinade your tofu for at least 24 hours.
- If you do not wish to press your tofu, feel free to replace the extra firm tofu with super firm tofu (this is a vacuum sealed variety of tofu that is dense). I would then recommend boiling your block of tofu in salty water for 15 minutes (similar to what you would do boiling pasta) before draining well then marinating as instructed.
- Be careful not to leave too much glaze over top the tofu. Excess will drip on the tray, then blacken and burn as it bakes. You will notice the glaze bubble quite a bit as it cooks, this is normal!
- Don’t forget to remove the whole cloves. They are not edible.
Frequently Asked Questions
I have found that some brands of tofu can be inconsistent in texture. This is why you must use extra firm tofu and press it for at least 3-4 hours, or potentially longer if your tofu brand is particularly waterlogged. For the best results, I do recommend using a tofu press. Overall, just don’t skip pressing your tofu!!
For less mess, I do suggest just using your oven.
Once cooled, this tofu can be placed in an airtight container and left in the fridge for up to 5 days. To reheat, bake in a 350F oven for at least 10 minutes. Do not freeze leftovers as it will disturb the texture of the tofu.
How To Serve
This baked tofu is a great plant protein option to other holiday mains. You can pair it with other recipes like mashed potatoes, roasted vegetables, cranberry sauce, or with a Dominican dish like Moro de Guandules con Coco.
Recipes to Add to Your Thanksgiving Table
- Lemon Glazed Roasted Carrots and Rice Salad
- Garlic Sage Toasted Quinoa Salad
- Herby Lentil Mushroom Stuffed Honeynut Squash
- Whole Roasted Cauliflower with Creamy Scallion Date Dressing
- Soy Glazed Tofu Nuggets with Whipped Sage Butternut Squash
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Brown Sugar Glazed Tofu
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
The ultimate vegan main for your holiday table. This brown sugar glazed tofu is sweet and smoky and surprisingly easy to make!
Ingredients
Marinated Tofu
- 1, 16oz block of extra firm tofu, pressed and drained
- 1/2 small onion, minced
- 3 garlic cloves, finely minced
- 3 tbsp gluten-free soy sauce or tamari
- Juice of half a lemon
- 1 tbsp maple syrup
- 2 tbsp nutritional yeast
- 1 tsp chili garlic sauce
- 1 tsp spicy brown mustard
- 2 tsp smoked paprika
- 1 tsp dry thyme
- 30–35 whole cloves (the spice)
Brown Sugar Glaze
- 3 tbsp dark brown sugar, packed
- 1 tbsp spicy brown mustard
Instructions
- Remove block of tofu from container and drain of excess liquid. Follow basic tofu prep method of pressing tofu by using a tofu press or placing tofu on a shallow plate and placing a heavy object like a pot overtop to help release as much water as possible over a 3-4 hour period.
- Once tofu is pressed, place tofu block on a clean cutting board and with a thin toothpick or needle, poke holes halfway through into the tofu all over the surface of the tofu.
- Using a sharp knife, cut shallow crosshatch patterns over the top and bottom surface of the tofu.
- In a small bowl, add the onion, garlic, soy sauce, lemon juice, maple syrup, nutritional yeast, chili garlic sauce, mustard, paprika, and thyme, then whisk to combine.
- Place block of tofu into a large resealable bag or airtight container. Pour marinade into the bag, seal it and gently shake to completely coat tofu. Make sure the marinade is concentrated all around the tofu and place into the fridge to marinate overnight.
- Preheat oven to 375F. Remove tofu and shake off excess marinade. Place the marinated block of tofu on a lined baking sheet and place cloves at each crosshatch intersection on the top of the tofu. Place tofu into the oven to bake for at least 20-25 minutes to brown edges and dry the marinade.
- While tofu is baking, prepare brown sugar glaze by combining brown sugar and mustard. Once combined, place into the microwave for 15 seconds , then continue to stir until the sugar dissolves.
- Using a pastry brush, carefully baste the surface of the tofu with the glaze. Place back into the oven for another 10 minutes. After baking, carefully remove cloves with a fork and then baste the tofu again with the remaining glaze on all exposed surfaces of the tofu.
- Return tofu back into the oven for an additional 15-20 minutes until the glaze begins to caramelize around the tofu edges.
- With a sharp knife, cut tofu into individual slices and serve as desired.
Notes
If you are not sure how to prep your tofu, find my quick guide here. If you do not have time to press your tofu, you can also attempt this tofu using super firm tofu. Just note that it might be a little more challenging to get the marinade through especially since it is so dense. See FAQ for tips to adjust for super firm tofu.
Do not over pour the brown sugar glaze on top of the tofu. Baste with enough sauce and continue to baste periodically to make sure the sauce stays on the tofu and doesn’t burn on your pan.
To make sure this dish is gluten-free, make sure to use gluten-free soy sauce or gluten-free tamari.
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!
This was so so so good, I could have eaten the entire block of tofu myself! I’m just realizing now, a few hours after dinner, that I completely forgot the smoked paprika in the marinade 🙄 but it was still totally delicious!
I’m still so glad you enjoyed this Laura! Truly means a lot to hear. If anything now you have more reason to try it next time and see how you enjoy it with the smoked paprika. 🙂
What are your thoughts on putting tofu in air fryer for 5-10 minutes to crisp up outside before brushing with glaze and putting in the oven?? My husband has learned to “love tofu” this way.
Super sorry for the late reply, but that sounds like a fantastic idea! I love crisping it like that and it will often cook much faster that way too.
Not a problem. Got a neutral review until I put it in the air fryer the next day. Flavor was even more intense and the texture was 100% more to our liking. Thank you!!!
The first time I tried it, I had it in the oven with a few other things and it was at 420 degrees or something like that and it came out perfect. The second time I pressed it longer but cooked it at 375 and it was still quite watery. So tomorrow I’m going to try 420 again. 😀
Thank you so much for the feedback on this! I see you mention that it was watery at 375, was that after pressing the tofu? Would love to help update the notes to include this info for future users. So glad you enjoyed it!
This recipe is special! My partner and I are eating it now and it’s delicious! Pressing for hours is key. I didn’t have spicy brown mustard so I used yellow mustard and still amazing. Thank you!
The happiest to hear this Eve! Super happy you guys loved it and yes totally agree pressing it makes the biggest difference!
Hi Catherine! Is spicy brown mustard used for the tofu as well? I’m only seeing spicy brown mustard at stores, not “brown mustard.” Not sure if there’s a difference. Thanks! So excited to try this dish for thanksgiving!
Hi Saniya. So sorry I’m getting to this message now as I had taken a few days off last week. Yes, it goes by spicy brown mustard in store or brown mustard depending on brand. So if you got that, that was the correct one!