Recipes » Brown Sugar & Mustard Glazed Tofu

April 8, 2020 87 Comments

Brown Sugar & Mustard Glazed Tofu

Name: Brown Sugar & Mustard Glazed Tofu
Prep time: 30 min
Cook time: 75 min
Total time: 135 min
Ingredients: 1 block (350g) extra-firm tofu, (drained and pressed); 3 tablespoons soy sauce; 1/2 teaspoon liquid smoke; 20 - 30 whole cloves (the spice), (*see notes); 1/4 cup brown sugar; 2 tablespoons vegan butter; 2 tablespoons water; 1 tablespoon Dijon mustard; 4 cloves garlic, (minced or pressed); 1/8 teaspoon ground cinnamon

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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!

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 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.

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. Enjoy hot or cold!

Bon appetegan!

Sam Turnbull.

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4.89 from 35 votes