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.
(click stars to vote)
Brown Sugar and Mustard Glazed Tofu
Servings:
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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! 💕
Kate says
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!
Tomm says
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!!!
Sam Turnbull says
So happy you loved it, Tomm 🙂
Karen says
Another winner, Sam! So yummy and visually appealing as well. It's going in the "make it again" notebook. 🙂
Sam Turnbull says
Wonderful! Glad you enjoyed!
Jules says
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!" 🙂
Paulette says
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.
Sam Turnbull says
You're most welcome 🙂
Jana says
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.
Sam Turnbull says
You're most welcome, Jana 🙂
Sabrina says
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.
Sam Turnbull says
So happy you enjoyed, Sabrina!
Tara Carman-French says
My kids loved this. So easy to make and so delicious! Thank you!
Sam Turnbull says
Awesome!
Tara Carman-French says
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.
Lariza says
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.
Sam Turnbull says
Thank you so much, Lariza!! 🙂
Maria Bambara says
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
Sam Turnbull says
Aww that's wonderful! So happy everyone enjoyed it 🙂
Bethery says
This looks really good. Now I have to split my tofu, half for this and half for your crumbles recipe.
Daniela says
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!
Jackie A says
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!
Sam Turnbull says
Aww yay!! SO thrilled it was a hit, Jackie 🙂
joanne says
This looks great! I’m all out of soy sauce. Is there something else I could use in its stead?
Karen says
Tamari
Erin Morrill says
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
Sam Turnbull says
Hi Erin, this recipe is designed to be a little chewy, similar to ham. For a more tender tofu recipe try my tofu bites.
Sam Turnbull says
Yes, tamari or coconut aminos 🙂
David Buchannan says
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!
Sam Turnbull says
Let us know how it turns out for you 🙂
Daniela says
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?
David Buchannan says
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.
Sam Turnbull says
I think coconut sugar would work just fine. Enjoy!
Daniela says
Thank you Sam! Will report back
Sarah says
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.
Sam Turnbull says
It's regular old baking cinnamon. If you don't want it, you can just skip it tho 🙂
MJ says
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!
Karen says
Hmm, I’m thinking maybe freezing it might hinder the scoring process. I find when I freeze tofu it “crumbles” more
Sam Turnbull says
Freezing tofu changes the texture of it, so while it will likely work, the texture might be very different.
RICK REED says
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!
Sam Turnbull says
Wonderful! Thanks for sharing, Rick 🙂
Stefanie says
Omg I can hardly wait to try this recipe!!! It looks gorgeous and so delicious! Thank you for this! 🙂
Sam Turnbull says
You're most welcome! I hope you love it 🙂
Mindy says
This looks DELICIOUS! Thank you for the wonderful vegan holiday option! 🙂
Sam Turnbull says
You're very welcome, Mindy!