Serves 2 to 3
Photo by Joshua Foo
Over the years, this glazed tofu ham has become a PPK Easter staple — and it makes total sense. It hits every note you want from a holiday centerpiece: a deep, smoky marinade, a glossy orange-apricot glaze, and a presentation that makes people stop and stare before they even take a bite.
There’s also something genuinely satisfying about making it. Scoring the top of the tofu in a clean diamond pattern, laying down the orange slices just so, pressing each clove into its little intersection. It’s one of those recipes that makes you feel like an artist in the kitchen. Unhurried, unbothered, untethered and deliberate. Like you know exactly what you’re doing and you’re about to sell a bunch of these on Etsy.
And then the aromas! The marinade alone is enough to make the whole kitchen feel like something important is happening: tamari, maple syrup, liquid smoke, smoked paprika. Then the glaze hits the oven and you get orange and brown sugar and apricot all caramelizing together, and at that point everyone is going to want to know what’s cooking.
As for the pig: we love them, we just don’t eat them. Turns out you don’t need to. Nobody every cried over a glazed tofu ham in a movie. Babe and Wilbur, I’m looking at you.
But back to business: one tofu block serves 2 to 3 people as a main, so double or triple it if you’re feeding a crowd. The marinade is generous enough to handle two blocks without scaling up, but do double the glaze. And plan ahead: four hours in the marinade works, but overnight is where the flavor really goes deep.
There were a couple of times when writing Superfun Times Vegan Holiday Cookbook that I had to call on friends for help, and this recipe was one of them. Since I didn’t grow up eating ham (you guys, I’m JEWISH!), I wanted to make sure I got it right. Luckily, Joni Newman was able to help develop this little guy into a real crowd pleaser. Thanks, Joni!
This is in the Easter section of the cookbook, but it would be great as a Christmas centerpiece, or even Hannukah or Passover.
Tofu Ham Tips For The Uninitiated
- Press your tofu well. Wrap the block in a paper towel, then a kitchen towel. Stack a heavy book and a few cans on top. Let it press for 30 minutes, flip, and press the other side for another 30. This is what lets the marinade actually penetrate.
- Score before marinating (optional but good). A few readers have had great results scoring the tofu before it goes into the marinade, not just before baking. More surface area, more flavor, especially if you’re only marinating for 4 hours.
- On the cloves. They’re decoration and flavor, not something you eat. Remove them before slicing and serving. If 20 to 25 feels like a lot, you can use fewer. Some people find the clove flavor a little assertive, and that’s a totally valid call.
- Watch the last 30 minutes. Once the glaze goes on, keep an eye on things. You want deep caramelization around the edges and a glossy, slightly sticky top, not burnt. If it’s darkening too fast, tent it loosely with foil for the last 10 minutes or so.
- Glaze watch. You want it reduced by half and syrupy, not so thick it turns into lacquer. If it over-reduces, a splash of orange juice will thin it right back out.
- Make it ahead. This reheats well. Bake the whole thing, let it cool, refrigerate, and reheat covered at 325°F until warm through.
GLAZED TOFU HAM FAQ:
How do I press tofu? Wrap the block in a paper towel, then a kitchen towel. Set it on a flat surface and stack something heavy on top: a cast iron skillet, a heavy pot, or just a stack of books with some cans on top. Let it press for 30 minutes, flip it, and press the other side for another 30. You want to get out as much moisture as possible so the tofu firms up and actually absorbs the marinade. A tofu press works great too if you have one.
Do I have to marinate it overnight? Nope, 4 hours is the minimum and it works. But overnight is noticeably better. The flavor goes deeper and the texture firms up more. If you can plan ahead, do it.
Should I eat the cloves? No babe, no. They’re there for flavor and the classic ham look. Pull them out before you slice.
Can I skip the whiskey in the glaze? For sure. You can sub rum, or just leave it out entirely. It’s a small amount and the glaze is plenty flavorful without it.
Can I double this? Hells yeah. The marinade is generous as written, so two blocks fit without doubling it. Double the glaze though.
How many people does one block serve? As a main course with sides, one 14-ounce block serves about 2 to 3 people. Double or triple for a larger crowd.
Does it reheat well? Yup. Cover it and warm it in a 325°F oven until heated through. The glaze comes back to life just fine. I love it in a sandwich, if you have leftovers.
Why did my glaze turn out too thick? It probably reduced a little too long. Whisk in a splash of orange juice off the heat and it’ll loosen right up. You want it pourable, not paste.
How did I end up here? Did you type “vegan ham recipe” into google? Maybe you said “how can I make tofu ham?” Or maybe you just whispered “vegan Easter recipes” near your phone. Now here we are! Just you, me and a very delicious vegan ham recipe.
Sweet & Smoky Glazed Tofu Ham
Ingredients
FOR THE MARINADE:
- 1/4 cup olive oil
- 1/4 cup tamari or soy sauce
- 1/4 cup pure maple syrup
- 2 tablespoons liquid smoke
- 1/4 cup packed brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
FOR THE TOFU:
- 1 14-ounce package extra-firm tofu, pressed
- 8 thin orange slices
- 20 to 25 whole cloves
FOR THE GLAZE:
- 1/2 cup fresh orange juice
- 2 tablespoons smooth apricot jam
- 1 tablespoon whiskey
- 2 tablespoons packed brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon smoked salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- MAKE THE TOFU: In a shallow dish, whisk together all the marinade ingredients. Place the block of tofu in the marinade, turn to coat, and marinate in the refrigerator for at least 4 hours, and up to overnight.
- Preheat the oven to 375°F. Line a 9-by-13-inch baking pan with parchment paper.
- Arrange the orange slices in an even layer in the center of the parchment. Place the marinated tofu block on the bed of oranges.
- Carefully score the top of the tofu block with a sharp knife in a diamond pattern, about 1⁄4 inch deep. Press the whole cloves into the intersections of the cuts (at the corners of the diamonds). Bake for 1 hour.
- IN THE MEANTIME, MAKE THE GLAZE: Combine all the glaze ingredients in a small saucepot and bring to a boil over medium-high heat. Reduce the heat to low and simmer until reduced by half and thickened, about 20 minutes. Remove from the heat and set aside.
- After the tofu has baked for 1 hour, remove it from the oven and pour the glaze evenly all over the top. Bake for an additional 30 minutes.
- Allow the tofu to cool for about 5 minutes before slicing to serve.
[…] followed this recipe pretty closely in terms of ingredient ratios because the flavor was absolutely perfect. The texture […]
I know this recipe is four years old but I was thinking of making it for Christmas and wondering can it be made ahead at all? Does it keep? Cuz we are a half veggie half omnivore household so there will be a full oven on the day between turkey and nut roast and roast potatoes etc so no room for my tofu ham 🙁
I made this last week and the leftovers were awesome the next day, so I think it could definitely be made ahead.
[…] This sweet and smoky glazed tofu ‘ham’ with notes of orange and maple is not only pretty to look at, but packed with flavour! Serve with rice or salad for a lovely Easter main dish. Get the full recipe. […]
I made this for Easter and it was delicious! I omitted the oil in the marinade. I also froze the tofu first, thawed it, pressed it, then marinated it for 2 days. I used a marinade injector to help get the smoky goodness all the way through the tofu. I think all those extra steps helped the tofu be flavored all the way through. I also had to omit the garlic, due to an allergy, leave off the whole cloves because I was out, and I left the whiskey out of the glaze because I am not a fan of the taste. Even my husband said it was good, and he usually avoids vegan food. The leftovers were also good for sandwiches the next day. Thank you so much for the delicious recipe!
Thanks for posting. I too have a garlic allergy and am not a whiskey fan. Good to know it will still taste good without.
This is the third Easter in a row making this. So pretty and festive with the cloves and orange slices. This year we used four blocks of tofu. We have been slicing the leftovers to use on sandwiches. Its all a win!
I made this exactly as written, but I made the mistake of using “super-firm” tofu… you know, more “ham-like” texture, or so I thought. Even though I let the block marinate for 24 hours in the fridge (in a small bowl so that the marinate just about covered it – also flipping the block 1/2 way through), it didn’t get to the middle. The flavors are great and the edges were wonderful.
In the future, don’t use super-firm tofu, unless you pre-slice and marinate a while.
I will try this again, but next time, I will:
1. not use SF tofu and use “firm” as states.
2. I will slice the block edgewise so I get two large “patties” that I will marinate overnight
[…] the marinade/sauce reaches more tofu. But this had awesome flavor. You can find this recipe right here on […]
[…] a vegan “ham” or veggie roast for the holiday. There are so many vegan recipes out there. A meat-based roast is just not […]
delicious! left the liquid smoke out, increased the smoked paprika by 50%. Not as sweet as it appeared like it might be, thank godness. Really grateful for the wonderful recipe! Thank you so much!
[…] a vegan “ham” or veggie roast for the vacation. There are such a lot of vegan recipes on the market. A meat-based roast is simply […]
OMG! I have got to get my dad to make this.
Found this recipe during COVID and it’s a vegetarian Thanksgiving staple. I add a tiny pinch of red pepper flakes to the glaze. Thank you!
Super easy and tasty holiday main dish!
I love making this on Easter or Christmas… tofu has never been so indulgent and special-occasiony!
I made this for Christmas last year and it was a huge hit, so out it comes for Easter! I thought I had apricot preserves at home but instead I had orange marmalade. Gonna give it a shot with that instead and see if it makes any difference. I’ll report back!