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!
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Natalie says
This is so good! I make this for Christmas Eve dinner and it's a lovely easy & festive recipe. Thanks for the recipe!
Susan Moore says
My daughter-in-law who is vegan told me that this is her favorite thing that I've ever made for her. It really was delicious and I will definitely be making it again. Thanks for posting!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow! What a review. That is amazing, so happy it was such a hit Susan!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so thrilled you loved it Natalie!! Thank you for the review 🙂
Suzy says
Because there is only two of us, I generally buy a double pack of Tofu. So I made this with one little "loaf" of tofu. It was great!! Loved the flavor! I will definitely be making this again! Will probably nix the cloves and add some ground cloves as you recommend; they're a little difficult to remove from a baby loaf.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Suzy! There are only two of us in our house too and I always make a full sized tofu block because leftovers are also great. Just a tip for next time 😉
Kim says
Easy to make and oh so delicious!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you enjoyed it Kim! Thank you for your review 🙂
Claire says
I just made this for my Christmas dinner and it was absolutely delicious! Even used a bit of the glaze to mix into the gravy for the vegetables and people really enjoyed it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Claire! Yay! That's wonderful, so happy you loved it so much, thank you for the review 🙂
Judy says
Best recipe I've tried! Delicious!
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing!
Beverly Hays says
Loved this recipe. My family felt so happy to have such a wonderful meal Ty!!
Nicole says
Since going plant based I missed the holiday ham. This recipe is sooo yummy. Was just as yummy as a leftover. I didn't care for tofu until I tried Sam's recipes. Now I l❤️ it!
Dori Requa says
Love this recipe! Huge favorite and not just for the holidays
Heather says
What a delicious addition to my tofu repertoire! It was as easy to prepare as it was tasty!
Joanne says
I will be tripling this recipe next time! It’s amazing.
Jess @ It Doesn't Taste Like Chicken says
Great!
Carolyn Dabney says
Another winner. I used a silicon mat instead of parchment paper. The excess sauce burned and smelled awful but the tofu was delicious. Next time, and there will definitely be a next time, I will use only enough sauce to go over the top and save the remainder to serve with the tofu at the table. As always, thank you for another easy and delicious recipe!
Jess @ IDTLC Support says
Thanks for sharing your experience!
Lori says
Made this for Easter for my daughter and myself. Cut the liquid smoke in half (we think it's a pretty strong flavor). Thought it was both pretty and delicious! The pic is on my daughter's phone, but we thought it looked just like your picture! Thank-you for all of your recipies!
Tammi says
This was so amazing!! I can't imagine there will ever be any leftovers!!
Thank you for another great recipe, Sam!♥️
Jess @ IDTLC Support says
Yay! We're happy you liked it!
AL says
This was delicious! I’m always looking for new tofu marinades and this came out tasting like X-mas ham! Very good, very flavorful, and easy to make! Just make sure you prioritize the actual marinating portion to help develop that flavor. I fried a couple slices marinated for 30 min vs those marinated overnight and there is a difference! Do the king version if you have the time- so worth it!
Jess @ IDTLC Support says
Wonderful! We're happy to hear it!
Carla Cook says
I like to freeze my tofu and then defrost before pressing/cooking. Creates a great texture. Do you think that would work for this recipe?
Katarina Näslund says
This sounds delicious! Is it possible to do steps 1-4 in advance, and do the glaze-part a day after, or will that ruin the whole thing?
Love your recipes, and cookbooks!
Jess @ IDTLC Support says
You can marinade the tofu a day in advance and then it comes together pretty quickly with the cooking and glaze.