Sweet & Smoky Glazed Tofu Ham
An Easter staple! Tofu gets pressed, marinated overnight in a smoky-sweet bath of tamari, maple, and liquid smoke, then baked on a bed of orange slices and finished with a glossy orange-apricot glaze. Gluten-free, make-ahead friendly, and genuinely impressive on the table.
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.
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