Get ready to steal the show at your next gathering with this Vegan Pineapple Glazed Ham – a playful take on the timeless favorite! Smoky tofu ham is baked in a sweet spiced pineapple glaze and decorated with pineapple rings and maraschino cherries for that retro look. With just 10 simple ingredients, this easy vegan ham recipe is a guaranteed hit, whether it's Easter, Christmas, or any occasion calling for a stunning centerpiece.
Inspired by the classic pineapple ham recipes, I started by scoring two blocks of tofu to create an eye-catching diamond pattern, then let them marinate in a smoky, salty, and garlicky blend for that authentic ham flavor. After baking the tofu until it's beautifully golden brown, it's time for the pièce de résistance – the pineapple glaze! Simmer chopped pineapple, pineapple juice, brown sugar, Dijon mustard, cinnamon, and cloves to create a heavenly sauce that elevates the tofu to new heights of deliciousness. The result? A mouthwatering dish that's smoky, salty, sweet, sticky, and utterly irresistible. And the best part, it's all vegan!
This Vegan Pineapple Glazed Ham is not only delicious but also easy to make, oil-free, and gluten-free (when made with a gluten-free soy sauce alternative such as tamari). Serve alongside your favorite holiday side dishes for a meal that will wow!
This recipe is adapted from my fan-favorite Brown Sugar & Mustard Glazed Tofu recipe.
How to make Vegan Pineapple Glazed Ham:
Prepare the tofu by draining it, and then patting it dry, and lightly pressing it with a clean towel to help absorb extra water. Use a knife to score a diamond pattern across the surface of the tofu cutting about ¼ inch deep.
Add the soy sauce, garlic powder, 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 now and then to ensure both sides get marinated.
When ready to roast the tofu, preheat your oven to 375℉ (190℃). Line a small baking dish with parchment paper. Remove the tofu from the marinade and place on the prepared baking dish (discard any leftover marinade).
Bake for 50 - 60 minutes until the tofu is dark golden brown.
While the tofu is baking make the glaze. Separate the juice and the pineapple slices. Set aside 4 pineapple rings for later. Finely chop the remaining pineapple rings. Add the juice, chopped pineapple, water, brown sugar, mustard, cinnamon stick, and cloves to a small pot. Put over medium-high heat, bring to a simmer while stirring often, and cook for about 10 - 15 until thickened. 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, and decorate with the pineapple slices and cherries. Return to the oven and bake for another 15 - 20 minutes until the glaze is bubbling. Remove from the oven and enjoy while hot. Cold leftovers are also delicious.
This Vegan Pineapple Glazed Ham is...
- perfect for Easter, Christmas or other holiday celebrations
- easy to make with just 10 ingredients
- Smoky, sweet, sticky, and tastes just like ham!
What to serve with this vegan ham recipe:
Vegan Deviled Potatoes
Easy Vegan Cheddar Biscuits
Perfect Roasted Brussels Sprouts
Vegan Salmon
Roasted Asparagus with Lemon & Cashew
Vegan Butternut Squash Mac & Cheese
Cheesy Vegan Scalloped Potatoes
Vegan Chocolate Peanut Butter Eggs
Easy Vegan Lemon Squares
Vegan Chocolate Creme Eggs
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Pineapple Glazed Ham
Servings:
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Ingredients
For the tofu:
- 2 blocks (350 g/ 12.3oz each) extra-firm tofu, drained
- â…“ cup soy sauce, (gluten-free if preferred)
- 2 teaspoons garlic powder
- 1 teaspoon liquid smoke
For the glaze and toppings:
- 1 (398 ml/ 14 fl oz) can sliced pineapple in juice, juice and slices separated (see notes if using fresh pineapple)
- â…“ cup water
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- 1 cinnamon stick, (or ¼ teaspoon ground cinnamon)
- 4 whole cloves, (the spice) (or 1 pinch ground cloves)
- maraschino cherries, optional for topping (check to make sure they are vegan)
Instructions
- Prepare the tofu by draining it, and then patting it dry, and lightly pressing it with a clean towel to help absorb extra water. Use a knife to score a diamond pattern across the surface of the tofu cutting about ¼ inch deep.
- Add the soy sauce, garlic powder, 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 now and then to ensure both sides get marinated.
- When ready to roast the tofu, preheat your oven to 375℉ (190℃). Line a small baking dish with parchment paper. Remove the tofu from the marinade and place on the prepared baking dish (discard any leftover marinade).
- Bake for 50 - 60 minutes until the tofu is dark golden brown.
- While the tofu is baking make the glaze. Separate the juice and the pineapple slices. Set aside 4 pineapple rings for later. Finely chop the remaining pineapple rings. Add the juice, chopped pineapple, water, brown sugar, mustard, cinnamon stick, and cloves to a small pot. Put over medium-high heat, bring to a simmer while stirring often, and cook for about 10 - 15 until thickened. 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, and decorate with the pineapple slices and cherries. Return to the oven and bake for another 15 - 20 minutes until the glaze is bubbling. Remove from the oven and enjoy while hot. Cold leftovers are also delicious.
Notes
Nutrition
More vegan Easter recipes you might like:
Liza says
I can’t wait to try this. Anything I can substitute the mustard for?
Nigel says
We make this for Christmas Day. Looks good and tastes good.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful 🙂
Traci Ringle says
I love this recipe so much! I try so many recipes every week and I can’t tell you how much food I throw out. This was not one of those recipes. Thank you!
Sam Turnbull says
So happy it was a keeper Traci 🙂
Sheila says
Excellent, easy and tasty. It was a hit Thank you
Sam Turnbull says
Yay! So happy you loved it Sheila 🙂
phillip basham says
where is the nutrition label
Jess @ IDTLC Support says
You'll see the nutrition details at the very bottom of the recipe.