5 from 176 votes
| 151 Comments
Oh boy are you in for a treat! This Brown Sugar & Mustard Glazed Tofu is so delicious, that I have trouble not eating the whole thing in one sitting! Inspired by glazed ham with the diamond shapes and cloves, Brown Sugar & Mustard Glazed Tofu is the perfect centrepiece for Easter dinner or any holiday feast. This tofu roast looks all sorts of fancy, but it's actually really easy to prepare. Brown Sugar & Mustard Glazed Tofu takes just 10 ingredients and a bit of time to make. Sweet & savoury at home cooking has never been so good!
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The tofu is coated in a sticky brown sugar glaze with mustard, garlic, and a hint of cinnamon. The outside of the tofu is chewy and it almost forms a skin, while the inside remains tender and juicy. This tofu is so delicious and simple that you may want to make this for a regular weeknight. See my tip for cloves in the recipe notes for a slightly quicker version.
This glazed tofu is gorgeous enjoyed hot out of the oven, but if you're lucky enough to have leftovers, it makes for a great sandwich when sliced cold and smeared with extra Dijon. Omnomnom.
To make the Brown Sugar & Mustard Glazed Tofu:
Prepare the tofu by draining it, and then pressing it for 30 minutes - 1 hour. I love using my Tofuture tofu press, but you can also followthese instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful!
Once pressed, remove the tofu and pat dry. Use a knife to score a diamond pattern across the surface of the tofu cutting about ¼ inch deep. Add the soy sauce and liquid smoke to a sealable bag or container, then add the tofu. Let the tofu marinate for a minimum of 1 hour or as long as overnight in the fridge, flipping the tofu every now and then to ensure both sides get marinated.
When ready to roast the tofu, preheat your oven to 375F (190C). Line a small baking dish with parchment paper.
Remove the tofu from the marinade and place on the prepared baking dish. Poke a whole clove into the center of each diamond. Bake for 50 - 60 minutes until the tofu is a dark golden brown.
While the tofu is baking make the glaze by adding the brown sugar, vegan butter, water, mustard, garlic, and cinnamon to a small pot. Put over medium-high heat, bring to a simmer while whisking often, and cook for about two minutes. Remove from heat and set aside.
This is how the tofu should look after baking for 50 - 60 minutes.
Once the tofu has baked and is golden brown, remove from the oven, pour the prepared glaze on top, then return to the oven and bake for another 10 - 15 minutes until the glaze is bubbling.
Remove from the oven and let cool 10 minutes. Remove the cloves using a fork or kitchen tweezers before serving. I also like to use a pastry brush to gently brush excess glaze off the top of the tofu so you can see the diamond pattern better for presentation. Enjoyhot or cold!
Bon appetegan!
Sam Turnbull.
5 from 176 votes
(click stars to vote)
Brown Sugar and Mustard Glazed Tofu
Just 10 ingredients and easy to make. Inspired by glazed ham this tofu roast is the perfect centrepiece for Easter dinner or a holiday feast.
Inspired by Isa Chandra Moskowitz Sweet & Smoky Glazed Tofu Ham and Yup It's Vegan Glazed Tofu Roast
Prep: 30 minutes mins
Cook: 1 hour hr 15 minutes mins
Total: 2 hours hrs 15 minutes mins
Prep: 30 minutes mins
Cook: 1 hour hr 15 minutes mins
Total: 2 hours hrs 15 minutes mins
Servings: 4
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Ingredients
For the tofu:
- 1 block (350g) extra-firm tofu, drained and pressed
- 3 tablespoons soy sauce
- ½ teaspoon liquid smoke
- 20 - 30 whole cloves (the spice), *see notes
For the glaze:
- ¼ cup brown sugar
- 2 tablespoons vegan butter
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 4 cloves garlic,, minced or pressed
- ⅛ teaspoon ground cinnamon
US Customary - Metric
Instructions
Prepare the tofu by draining it, and then pressing it for 30 minutes to 1 hour. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.
Once pressed, remove the tofu and pat dry. Use a knife to score a diamond pattern across the surface of the tofu cutting about ¼ inch deep. Add the soy sauce and liquid smoke to a sealable bag or container, then add the tofu. Let the tofu marinate for a minimum of 1 hour or as long as overnight in the fridge, flipping the tofu every now and then to ensure both sides get marinated.
When ready to roast the tofu, preheat your oven to 375F (190C). Line a small baking dish with parchment paper.
Remove the tofu from the marinade and place on the prepared baking dish. Poke a whole clove into the center of each diamond. Bake for 50 - 60 minutes until the tofu is a dark golden brown.
While the tofu is baking make the glaze by adding the brown sugar, vegan butter, water, mustard, garlic, and cinnamon to a small pot. Put over medium-high heat, bring to a simmer while whisking often, and cook for about two minutes. Remove from heat and set aside.
Once the tofu has baked and is golden brown, remove from the oven, pour the prepared glaze on top, then return to the oven and bake for another 10 - 15 minutes until the glaze is bubbling. Remove from the oven and let cool 10 minutes. Remove the cloves using a fork or kitchen tweezers before serving. I also like to use a pastry brush to gently brush excess glaze off the top of the tofu so you can see the diamond pattern better for presentation. Enjoy hot or cold!
Notes
Cloves: If you do not want to do the added decoration of the whole cloves, simply omit them and instead add ⅛ teaspoon ground clove to the glaze.
Slicing:Due to the cuts on the top of the tofu, it can be a bit tricky to slice. For easy slicing, flip the tofu roast upside down. 😉
Nutrition
Serving: 1(recipe makes 4 servigns) | Calories: 158kcal | Carbohydrates: 18g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 905mg | Potassium: 194mg | Fiber: 1g | Sugar: 15g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: American
Course: Main Course
Author: Sam Turnbull
Cuisine: American
Course: Main Course
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Reader Interactions
Comments
Heather says
What a delicious addition to my tofu repertoire! It was as easy to prepare as it was tasty!Reply
Joanne says
I will be tripling this recipe next time! It’s amazing.Reply
Jess @ It Doesn't Taste Like Chicken says
Great!
Reply
Carolyn Dabney says
Another winner. I used a silicon mat instead of parchment paper. The excess sauce burned and smelled awful but the tofu was delicious. Next time, and there will definitely be a next time, I will use only enough sauce to go over the top and save the remainder to serve with the tofu at the table. As always, thank you for another easy and delicious recipe!
Reply
Jess @ IDTLC Support says
Thanks for sharing your experience!
Reply
Lori says
Made this for Easter for my daughter and myself. Cut the liquid smoke in half (we think it's a pretty strong flavor). Thought it was both pretty and delicious! The pic is on my daughter's phone, but we thought it looked just like your picture! Thank-you for all of your recipies!
Reply
Tammi says
This was so amazing!! I can't imagine there will ever be any leftovers!!
Thank you for another great recipe, Sam!♥️Reply
Jess @ IDTLC Support says
Yay! We're happy you liked it!
Reply
AL says
This was delicious! I’m always looking for new tofu marinades and this came out tasting like X-mas ham! Very good, very flavorful, and easy to make! Just make sure you prioritize the actual marinating portion to help develop that flavor. I fried a couple slices marinated for 30 min vs those marinated overnight and there is a difference! Do the king version if you have the time- so worth it!Reply
Jess @ IDTLC Support says
Wonderful! We're happy to hear it!
Reply
Carla Cook says
I like to freeze my tofu and then defrost before pressing/cooking. Creates a great texture. Do you think that would work for this recipe?
Reply
Katarina Näslund says
This sounds delicious! Is it possible to do steps 1-4 in advance, and do the glaze-part a day after, or will that ruin the whole thing?
Love your recipes, and cookbooks!
Reply
Jess @ IDTLC Support says
You can marinade the tofu a day in advance and then it comes together pretty quickly with the cooking and glaze.
Reply
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5 from 176 votes (118 ratings without comment)
