Pineapple Glazed Tofu

The vegan version of a pineapple glazed ham, this pineapple tofu is a protein-packed main dish that's perfect for Easter dinner. With just five ingredients, this tofu is simple yet flavorful.

Course Main Course

Cuisine American

Prep Time 1

Cook Time 40

Total Time 1 40

Servings

Calories 266

Author Elizabeth

Ingredients

2 14-ounce Blocks Extra Firm Tofu
1 20- ounce Can Pineapple Rounds in Pineapple Juice reserve the juice
⅓ Cup Date Syrup can sub maple syrup
2 Tablespoons Liquid Aminos Tamari, or Soy Sauce
1 Teaspoon Liquid Smoke

Instructions

Press the tofu. Wrap each block of tofu in paper towels and place under a heavy object to release extra liquid. Let sit for 20-30 minutes.
Drain the can of pineapples and reserve the juice.
Mix 3 tablespoons of the pineapple juice with the date syrup, liquid aminos, and liquid smoke.
Slice both tofu blocks in half height-wise to make four patties. Score the tofu blocks by making diagonal cuts that create a diamond pattern.
Place the tofu blocks in a shallow casserole dish and pour about ¾ of the marinade onto the blocks. Let marinate for at least 30 minutes, up to overnight. Reserve the remaining marinade.
Preheat oven to 375°F. Line a baking sheet with parchment paper. Arrange the tofu blocks on the baking sheet and drizzle on on any remaining marinade from the marinade dish. Bake 20 minutes.
Remove from the oven and add the pineapple rings. Brush on the remaining ¾ of the glaze using a basting brush.
Bake another 20 minutes. Let cool slightly. Serve and enjoy!

Notes

Recipe inspired by Plant Based On a Budget

Nutrition