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    Recipes » Brown Sugar & Mustard Glazed Tofu

    April 8, 2020 87 Comments

    Brown Sugar & Mustard Glazed Tofu

    8.8Kshares
    Jump to Recipe

    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 it's the perfect centrepiece for Easter dinner or a holiday feast. This tofu roast looks all sorts of fancy, but it's actually really easy to prepare. Just 10 ingredients and a bit of time is all it takes!

    Brown Sugar & 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. #itdoesnttastelikechicken #veganrecipes #easterrecipe

    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.

    Brown Sugar & 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. #itdoesnttastelikechicken #veganrecipes #easterrecipe

    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:

    Cut a diamond patter and marinate the 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 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.

    Insert whole cloves into the tofu.

    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.

    Whisk up the simple glaze while the tofu is baking.

    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.

    The tofu should be dark golden brown.

    This is how the tofu should look after baking for 50 - 60 minutes.

    Pour the glaze over the tofu and bake more.

    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.

    Brown Sugar & 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. #itdoesnttastelikechicken #veganrecipes #easterrecipe

    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!

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    4.89 from 35 votes

    Brown Sugar & 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 Time30 mins
    Cook Time1 hr 15 mins
    Total Time2 hrs 15 mins
    Course: Main Course
    Cuisine: American
    Servings: 4
    Calories: 158kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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 Instagram and Hashtag #itdoesnttastelikechicken


    Previous Post: « Smoky Spicy Chickpea Stew
    Next Post: Easy Vegan Blue Cheese Recipe »

    Reader Interactions

    Comments

    1. Kathleen says

      April 05, 2021 at 6:18 pm

      Another amazing recipe Sam!

      Reply
    2. Lesley says

      March 19, 2021 at 8:53 pm

      Would love to try this but am eating oil-free so the butter in the marinade is a problem .
      Any suggestions?

      Reply
      • Sam Turnbull says

        March 21, 2021 at 12:21 pm

        You could skip it 🙂

        Reply
    3. Heidi says

      January 27, 2021 at 8:27 pm

      This. Was. Wonderful! Haven’t had the best of luck with tofu recipes even though I’ve tried quite a few. Wanted to make sure I had time with this one as the ingredients were so interesting. I pressed the tofu for a good few hours and being that I didn’t make this until 2 days later, it soaked up all of the marinade by the time I made it. Didn’t change a thing, except I probably added a little more liquid smoke as I love a lot of flavor. Thought I would have leftovers but my husband loved it and we ended up finishing it at dinner between the two of us. Thank you so much for this recipe! My favorite tofu dish that was exceptional on the first try!

      Reply
    4. Emma says

      January 18, 2021 at 7:04 pm

      Sam, you are such a gift to food-lovers everywhere.
      I tried this with firm tofu (all I had). I don't have a tofu press and in draining the tofu I accidentally squished it to death. I left out the liquid smoke and cloves because I don't like them. I added extra mustard because I do like it! And I threw that whole mess into a greased baking dish (no parchment paper) and I baked it and it came out SO STINKING GOOD I COULD SCREAM. I want to eat the whole dish.
      I love having a new tofu recipe in my repertoire now! All thanks to you!

      Reply
    5. Deb Australia says

      January 09, 2021 at 5:39 pm

      Well we tried this one with our meat eaters at Christmas, and they LOVVVVVED IT!! ;D
      What a hit!!!! There was none left, and we devoured the one we left at home for us in 2 days!!
      This was just so so smokey and hammy tasting! Some of our meat eaters even said it was better than ham!
      Winner winner at our dinner Sammy!
      Will be making this one all year-round!! ;D
      Hope you had a great Christmas everyone!! ;D

      Reply
      • Deb Australia says

        January 12, 2021 at 6:43 pm

        Just me again, saying I just bought your awesome Fuss-Free Vegan Cookbook.
        Very much looking forward to it's arrival!
        Thanks for all your wonderful recipes...(including the first one which led me to your site for Pumpin & Peanut Butter Dog Treats) 😀

        Reply
    6. EileenB says

      December 30, 2020 at 10:48 am

      Made this for a birthday dinner, and everyone at the table loved it, vegans and carnivores alike. As written, this is very festive looking and nice for a special dinner. It will definitely be on my regular rotation, but I will probably try cutting into slabs next time so that the glaze is more distributed and to speed up cooking and marinating time. Probably my favorite tofu recipe so far, thanks so much for sharing!

      Reply
    7. Melanie says

      December 27, 2020 at 7:54 pm

      I made this for part of our dinner on Christmas Day and all four of us absolutely loved it. There was none left! I will most definitely be making this again. I highly recommend this recipe. The glaze is absolutely delicious. Note: I left out the cloves and just used regular mustard.

      Reply
    8. BJ Wahl says

      December 26, 2020 at 6:13 pm

      Oh gosh this is good! Love the smoky flavor. Marinated it overnight, which I think is good. Will try freezer dried tofu next, but will definitely double the recipe so there’s some for leftovers. Passing it on to my two vegan daughters too. Thank you for another new tofu recipe.

      Reply
    9. Cher Sewell says

      December 25, 2020 at 3:06 pm

      Absolutely delicious!
      We did one in the oven with liquid smoke and we smoked the other in the wood smoker. Sensations either way!

      Reply
    10. Emelyn says

      December 25, 2020 at 11:14 am

      Delicious!

      Reply
    11. Deb says

      December 23, 2020 at 8:22 pm

      Will be trying this one on the meat eaters in my family for Xmas! Thanks Sammy, will have to purchase your book next year! Love your VFood! One of the best out there! Have a happy Xmas and hope the new year brings a better one for all of us! Keep safe all! Hey from Down Under ;D

      Reply
    12. Katey says

      November 27, 2020 at 6:44 pm

      I just wanted to say thank you for this amazing recipe!! Made it for our little Thanksgiving-y dinner (not a holiday we really celebrate in my house), and my husband really loved it; he normally only gives me feedback like "It's ok. It's fine." BUT I have to also say that out of anyone, your recipes have the best track record for actual praise from him lol. Especially your tofu recipes (and the soy curls!) I forgot to marinate it overnight, but it was still soaking it up for about 10 hours. 50 minutes baking, and then 15 with the glaze on. Absolutely delectable and perfect! And it looked really pretty too. :o) More than made up for the poor quality green beans my husband bought, haha.

      Reply
    13. Shannon Jeske says

      November 26, 2020 at 10:29 pm

      Just made it for our Thanksgiving (American)! OMG We all loved it. I am glad I doubled it.

      Reply
      • Sam Turnbull says

        November 27, 2020 at 11:47 am

        Yay! Thrilled it was such a success Shannon 🙂

        Reply
    14. Elisabetta says

      November 18, 2020 at 6:15 pm

      I just made it ! Substituted sugar with maple syrup and I didn’t put liquid smoke .... delish !!!!
      Too bad I can’t post a picture , it’s so pretty too

      Reply
    15. Lidia says

      November 10, 2020 at 5:21 pm

      Can this be made in the air fryer?

      Reply
    16. Amy Sheinberg says

      November 04, 2020 at 12:32 pm

      Can you omit the liquid smoke? My husband does not like a smoky taste. Anything to use in its place?

      Reply
      • Sam Turnbull says

        November 04, 2020 at 3:51 pm

        Absolutely! If you don't like smoke flavours, just omit it.

        Reply
    17. Heather Gilbert says

      October 12, 2020 at 5:42 pm

      One word - Delicious! Thank you Sam

      Reply
    18. Fi says

      June 28, 2020 at 8:09 am

      This just didnt work for me and I really dont know what I did wrong. I found the cloves a bit over powering and the flavour profile was just off for me. I was hoping that this would help me start getting into tofu but alas it didnt. I still like the concept though and I may just play with the flavours next time

      Reply
    19. KELLY C YOUNG says

      May 23, 2020 at 11:10 am

      This was easy to make and so delicious! My non-vegan hubby loved it too! Thanks for yet another fabulous recipe! 🙂

      Reply
      • Sam Turnbull says

        May 28, 2020 at 5:09 pm

        You're most welcome, Kelly!

        Reply
    20. Faith says

      May 18, 2020 at 12:02 am

      Your recipes are always my go-to whenever I want to try something new. My whole family loved this !! Thanks again for your artistry and creativity. I will definitely be making this again !

      Reply
      • Sam Turnbull says

        May 28, 2020 at 4:51 pm

        Aww that's wonderful! Thanks Faith 🙂

        Reply
    21. Jill says

      May 09, 2020 at 3:51 pm

      This was delicious! I will be making often! Can't wait to try many more of your recipes.

      Reply
      • Sam Turnbull says

        May 13, 2020 at 3:38 pm

        Amazing! So happy you enjoyed it!

        Reply
    22. Srivani says

      April 27, 2020 at 5:45 pm

      This is so easy and so delicious, that it’s actually silly not to just make it! Thanks for the inspiration, Sam.

      Reply
      • Sam Turnbull says

        May 06, 2020 at 4:29 pm

        Haha! You're most welcome 🙂

        Reply
    23. Jo says

      April 27, 2020 at 10:57 am

      This was sooooo good. Sam, I love all your stuff, but I think you're at your absolute best with all the creative, delicious uses of tofu! We made this for the first time as described and it was amazing. It's now going to make regular appearances on our meal plans, and we're looking forward to trying the basic marinate + bake format with different combinations in the future. 🙂

      Reply
    24. Lisa says

      April 19, 2020 at 9:43 pm

      This was delicious! My Omni family devoured it and requested it again tonight. So second night in a row it is in the oven. Yum!! Thank you!

      Reply
      • Sam Turnbull says

        May 06, 2020 at 6:52 pm

        Haha! Amazing!!!

        Reply
    25. Melissa says

      April 17, 2020 at 10:43 pm

      Made this with a block of tofu I had thrown in the freezer. Absolute perfection. I've gotten tired of making tofu the same few ways I know how to and having it always turn out a bit bland. The flavour in this is so insane, I forgot I was eating tofu. Highly recommend making it! I only marinated it for an hour and it was fantastic (so I'm sure marinating it overnight would make it even better!).

      Reply
      • Sam Turnbull says

        April 19, 2020 at 10:12 am

        Thrilled you loved it, Melissa!

        Reply
    26. Jenn says

      April 16, 2020 at 1:51 pm

      I made two bricks of this with your scalloped potatoes for Easter dinner and it was AMAZING!!! I had no clove, no cinnamon sticks (used regular cinnamon), and just plain yellow mustard. It was so satisfying to slice into!!

      Reply
      • Sam Turnbull says

        April 19, 2020 at 10:04 am

        Wonderful!!

        Reply
    27. Michelle says

      April 14, 2020 at 4:05 pm

      Another winner Sam!!!! I made this for our Easter dinner. I didn't have whole cloves or even ground cloves and I wasn't about to venture into a grocery store to buy some and this was fantastic anyway! My husband, who isn't the biggest fan of tofu, pretty much ate half of it himself!!! I couldn't wait to eat the little leftover chunk for lunch the following day. Well done once again!!!

      Reply
      • Sam Turnbull says

        April 19, 2020 at 10:01 am

        Amazing!! SO happy you both loved it, Michelle 🙂

        Reply
    28. Marlee says

      April 14, 2020 at 12:56 pm

      Made for Easter dinner and it was so delicious. Had to use coconut sugar, but it was still awesome. Definitely a new family favorite!

      Reply
    29. DiegoGal says

      April 14, 2020 at 12:36 am

      Ridiculous! Made it for Easter dinner with mashed potatoes and broccoli. The "burnt ends" were the best part. Next time I'll reserve a little of the glaze to drizzle over the potatoes. The glaze was BOMB.

      Reply
      • Sam Turnbull says

        April 19, 2020 at 10:00 am

        Yay! So happy you loved it 🙂

        Reply
    30. Kate says

      April 13, 2020 at 11:15 pm

      This recipe was awesome.

      I made it for Easter dinner and served it with mashed potatoes and stewed carrots, onion and celery. I think sometimes we only think about tofu for Asian dishes, but this one really works as a traditional roast!

      I didn’t use cloves and don’t see myself using them in the future, and I would also suggest slicing the tofu block in half horizontally, that way theirs more surface area for the glaze to make that nice “crust!”

      The mustard that I had on hand wasn’t Dijon but instead was a spicy mustard with a little horseradish, which I sometimes use in a stir-fry sauce, so it turned out delicious!

      Thanks Sam!

      Reply
    31. Tomm says

      April 13, 2020 at 10:03 pm

      This recipe was incredibly delicious and beautiful to look at! I am so impressed with the simple glaze! Even though it took many (inactive) hours to prepare it was so incredibly worth it. I will be making this recipe again!!!

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:57 am

        So happy you loved it, Tomm 🙂

        Reply
    32. Karen says

      April 13, 2020 at 8:01 pm

      Another winner, Sam! So yummy and visually appealing as well. It's going in the "make it again" notebook. 🙂

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:56 am

        Wonderful! Glad you enjoyed!

        Reply
    33. Jules says

      April 13, 2020 at 1:58 pm

      Thank you! My family insisted on an actual ham for Easter, but this is what I made for myself and it was delicious. My daughter said, "that's adorable!" 🙂

      Reply
    34. Paulette says

      April 12, 2020 at 8:17 pm

      I made this tonight. It was absolutely delicious. I love all of your recipes. This one was creative and sooo yummy. Easy also. Thank you.

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:51 am

        You're most welcome 🙂

        Reply
    35. Jana says

      April 12, 2020 at 6:48 pm

      I made this for our Easter dinner and WOW! This was delicious! I wasn't sure about the glaze, but it was sooooo good! Thank you for another great recipe.

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:51 am

        You're most welcome, Jana 🙂

        Reply
    36. Sabrina says

      April 12, 2020 at 5:52 pm

      My fiancé and I are celebrating Easter alone this year and I made this to make it feel a little more special. With mashed potatoes and spinach on the side, this was the perfect main dish for a fancy holiday dinner. This recipe is so easy and I will definitely make it again.

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:50 am

        So happy you enjoyed, Sabrina!

        Reply
    37. Tara Carman-French says

      April 12, 2020 at 3:48 pm

      My kids loved this. So easy to make and so delicious! Thank you!

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:50 am

        Awesome!

        Reply
        • Tara Carman-French says

          April 19, 2020 at 10:04 am

          I sent your recipe to my brother as well. He said it was the first edible thing he managed to cook and there were no leftovers for the first time in his house!

          This one is a hit with our whole family.

          Reply
    38. Lariza says

      April 12, 2020 at 2:26 pm

      This recipe looks so fancy but very easy to make. Also super delicious!!! I loved the flavour. Will make it again for sure. Congratulations for winning the 2020 vegnews awards Sam! You deserve it for sure. I love all your recipes, even the ones I have not made yet.

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:50 am

        Thank you so much, Lariza!! 🙂

        Reply
    39. Maria Bambara says

      April 10, 2020 at 6:54 pm

      Oh my goodness this is sooooo delicious My darling husband devoured it and said if I make only this he will be happy ! Thanks Sam for another delicious recipe. Followed exactly as written with whole cloves. Wonderful recipe for a beautiful Good Friday dinner

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:31 am

        Aww that's wonderful! So happy everyone enjoyed it 🙂

        Reply
    40. Bethery says

      April 09, 2020 at 8:11 pm

      This looks really good. Now I have to split my tofu, half for this and half for your crumbles recipe.

      Reply
    41. Daniela says

      April 09, 2020 at 5:02 pm

      Thanks David, I have decided to try out both options over the next couple of weeks. I have a feeling that the Coconut sugar will be the winner somehow, both on the taste side and blood glucose levels. This is just my guess though, can't back it up with anything scientific :-). Have a Happy Easter!

      Reply
    42. Jackie A says

      April 09, 2020 at 5:16 am

      My, my, my this was perfection! Followed directions to a T and would not change a thing! (powdered clove version) The whole family loved and requested that I make it again soon. Thank you!

      Reply
      • Sam Turnbull says

        April 09, 2020 at 5:27 pm

        Aww yay!! SO thrilled it was a hit, Jackie 🙂

        Reply
    43. joanne says

      April 08, 2020 at 11:25 pm

      This looks great! I’m all out of soy sauce. Is there something else I could use in its stead?

      Reply
      • Karen says

        April 09, 2020 at 3:31 am

        Tamari

        Reply
        • Erin Morrill says

          October 12, 2020 at 11:58 am

          I really wanted to love this but found that the outside of the tofu was rubbery. I am a newbie to cooking tofu. Do you think it was alittle overcooked (took it out when browned and bubbly) or maybe I didn't marinate it enough? Although it sat for 3 hours I noticed the marinade on the tofu was
          Spotty. Thanks in advance

          Reply
          • Sam Turnbull says

            October 16, 2020 at 9:48 am

            Hi Erin, this recipe is designed to be a little chewy, similar to ham. For a more tender tofu recipe try my tofu bites.

            Reply
      • Sam Turnbull says

        April 09, 2020 at 5:26 pm

        Yes, tamari or coconut aminos 🙂

        Reply
    44. David Buchannan says

      April 08, 2020 at 8:47 pm

      This looks incredible! I'd likely add thin pineapple chunks and a few maraschino cherries to garnish (with the cloves studded through everything), but I don't know whether that would hold up well. Have to give it a go and find out!

      Reply
      • Sam Turnbull says

        April 09, 2020 at 5:25 pm

        Let us know how it turns out for you 🙂

        Reply
    45. Daniela says

      April 08, 2020 at 2:14 pm

      I'm a type 2 diabetic and am wondering if I could replace the brown sugar with either coconut sugar or pure maple syrup? These would be much kinder on my blood sugar levels.Would the recipe still work?

      Reply
      • David Buchannan says

        April 08, 2020 at 8:52 pm

        Good question! My father is diabetic as well, while I'm hypoglycemic and don't want to spike my levels as I tend to crash hard afterward. Coconut sugar would be my choice here as maple syrup has its own unique flavor profile; however, that being said, I have seen many maple-glazed hams as well! I'm interested in seeing Sam's follow-up with this.

        Reply
      • Sam Turnbull says

        April 09, 2020 at 5:23 pm

        I think coconut sugar would work just fine. Enjoy!

        Reply
        • Daniela says

          April 10, 2020 at 4:45 pm

          Thank you Sam! Will report back

          Reply
    46. Sarah says

      April 08, 2020 at 1:35 pm

      Someone once tricked me with putting 1/8 tsp cinnamon in chili and it was disgusting so I'm a little nervous to put the cinnamon in this. Is it traditional cinnamon that is used in baked goods or is it that weird one that hardly has any cinnamon taste? I think one is "American" and the other European.

      Reply
      • Sam Turnbull says

        April 09, 2020 at 5:22 pm

        It's regular old baking cinnamon. If you don't want it, you can just skip it tho 🙂

        Reply
    47. MJ says

      April 08, 2020 at 1:17 pm

      Can hardly wait to try! I usually freeze my tofu blocks. Do you think a thawed tofu block will work or will the texture and appearance suffer? Thanks!

      Reply
      • Karen says

        April 09, 2020 at 3:34 am

        Hmm, I’m thinking maybe freezing it might hinder the scoring process. I find when I freeze tofu it “crumbles” more

        Reply
      • Sam Turnbull says

        April 09, 2020 at 5:21 pm

        Freezing tofu changes the texture of it, so while it will likely work, the texture might be very different.

        Reply
      • RICK REED says

        April 11, 2020 at 2:19 pm

        I made it with a block of super firm tofu I had in the freezer. After thawing, I pressed, marinated, and then did all the rest. It came out great and delicious! I don't know if it would have been different if I'd used tofu that hadn't originally been frozen, but I can honestly say that I was perfectly satisfied with how the recipe came out. And will make again!

        Reply
        • Sam Turnbull says

          April 19, 2020 at 9:38 am

          Wonderful! Thanks for sharing, Rick 🙂

          Reply
    48. Stefanie says

      April 08, 2020 at 12:50 pm

      Omg I can hardly wait to try this recipe!!! It looks gorgeous and so delicious! Thank you for this! 🙂

      Reply
      • Sam Turnbull says

        April 09, 2020 at 5:29 pm

        You're most welcome! I hope you love it 🙂

        Reply
    49. Mindy says

      April 08, 2020 at 12:18 pm

      This looks DELICIOUS! Thank you for the wonderful vegan holiday option! 🙂

      Reply
      • Sam Turnbull says

        April 09, 2020 at 5:29 pm

        You're very welcome, Mindy!

        Reply

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