Author: 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!
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:
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.
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.
Bon appetegan!
Sam Turnbull.
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Brown Sugar and Mustard Glazed Tofu
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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
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
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Crystal says
I love all of your recipes, but this one is my favorite! It has become a very important part of all our Holiday dinners, and everyone goes back for seconds. Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Crystal! 🙂
Anna says
This sounds amazing! Does it work just as well with firm tofu (vs. extra firm)?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Anna! Firm tofu can work, but extra-firm will give you the best texture 🙂
Karla says
My family loves this recipe. It is one of our go to recipes. We pair it with twice baked potatoes and steamed veggies. Thank you for sharing it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear that, Karla! 😊 That sounds like a perfect meal combo—thanks for making it a regular in your kitchen.
Lynn says
Love this recipe!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved it, Lynn! Thanks so much for the review 😊
Crystal says
Amazing! Sam, you nailed it again! Just had this alongside some carrots I roasted in the same pan and some crispy smashed potatoes. A+! Happy New Year!
Sam Turnbull @ It Doesn't Taste Like Chicken says
THanks Crystal! That whole plate sounds unreal 🤩 So happy you loved it, and Happy New Year to you too!
Ryno says
I have made this numerous times. It's never failed it has become a Christmas regular. It's straightforward and so tasty. A keeper!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s wonderful, Ryno! I’m honored it’s part of your Christmas lineup 🎄
Lena says
Tried this today. So good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that Lena! 🙂
Rachael says
HOLY MOLY PIZZA POLY. THAT GLAAAAAAAZE!!! *heart shaped eyed emoji* absolutely incredible flavor. I went with the grinded clove into the glaze route, its incredible. I will definitely be making this again. thanks for helping me make my holiday meal packed with flavor.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hahaha I love this!! So thrilled you loved it so much Rachael, thank you so much for your glowing review 🙂
MaryAnne says
We look forward to making this every year for Thanksgiving and sometimes Easter too! Soooo good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww I love that! Thanks for the review MaryAnne!
Lisa Christensen says
I made this last year and it was freaking delicious. I’m making it again this year. I added some pineapple juice. But either way, so good.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum love that! So thrilled you enjoy it so much Lisa!! You might also be interested in my Pineapple Glazed Tofu Ham too 🙂
Sheila says
Delish! I made this dish for a Friendsgiving dinner. It was a hit!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That's wonderful, so happy you enjoyed it Sheila! Thanks for the review 🙂
Robin says
Can you substitute the Dijon mustard with yellow mustard?
Sam Turnbull @ It Doesn't Taste Like Chicken says
HI Robin, yes that will work fine, the taste will just be slightly different. I hope you enjoy it!
Rachelle says
HI, this recipe sounds wonderful, and I'm planning on making it this weekend.
We don't use sugar - can I substitue the sugar with maply syrup?
Thanks so much.
Jess @ It Doesn't Taste Like Chicken says
Yes it should work just fine!
Rachelle Adam says
Thanks so much!
Sophie says
My block of tofu is only 280g, would you reduce the time in the oven for a smaller block of tofu? Or would it stay the same?