This Smoky Vegan Tofu Ham requires just 8 ingredients to prepare and tastes even better than the real thing! It's savory, slightly sweet, and has crispy edges and a tender inside.
I have been testing and re-testing this smoky tofu ham for a couple of weeks until I have finally cracked the code to plant-based perfection.
For me, it had to hit a few spots - it needs to be savory and umami, and to have just the right amount of sweetness. Well, this one checks all of those boxes.
Similar to my vegan Beyond Meatloaf, this tofu ham can be enjoyed by both vegans and meat-eaters alike. It's delicious served on its own or next to mashed potatoes and roasted frozen Brussels sprouts.
For more tofu recipes, check out my Tofu Fajitas, Gochujang Tofu, Tofu Buddha Bowl, and Vegan Teriyaki Tofu.
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Ingredients and Substitutions
This recipe is made with simple and healthy ingredients. Tofu is naturally high in protein and essential nutrients such as calcium, manganese, iron, and magnesium.
- Tofu. For best results, use extra-firm tofu to get a more realistic texture. It has a lower water content, which helps it absorb flavor better. If you don't want to use tofu, tempeh is the next best substitute. The result will be similar to my air fryer tempeh recipe.
- Smoked Paprika. Gives it that deep smoky flavor. You can substitute with regular paprika + ½ teaspoon of liquid smoke.
- Olive oil. Or any oil you like, for those crispy edges.
- Balsamic vinegar. Doesn't make this recipe tangy, but adds depth of flavor to the marinate.
- Molasses. Helps with caramelization and balances out the rest of the flavors. Can be substituted with brown sugar or orange juice.
- Corn starch. For thickening the marinate. You can also swap with tapioca or arrowroot starch.
- Soy sauce, or coconut aminos, or tamari. For depth of flavor and umami.
See the recipe card below for exact measurements.
How To Make Vegan Tofu Ham
Start by slicing your tofu in half lengthwise. Depending on the thickness of your block, you may need to slice it in half again (one slice should be 1 - ½ inch thick).
Then, press it with either a tofu press or wrap the slices in a clean kitchen towel and place something heavy on top (like a Dutch oven).
In the meantime, prepare the smoky marinade by whisking together all of the ingredients together.
You can use a bowl, but I like to do it right into the baking dish for less washing afterward.
Once the tofu is pressed, add it to the marinade. Coat well on all sides, and leave it to marinate for at least 30 minutes, or preferably overnight.
This recipe is great for meal prep because you can marinate it a day or two before cooking it for even better results.
Make sure to save the remaining marinade that's left at the bottom for later. Use a spoon to spoon it out into a small bowl.
Lastly, bake the tofu for 40-45 minutes. Take it out of the oven to flip halfway through. Using a pastry brush, glaze with the remaining marinade and return to the oven to bake until golden and caramelized.
Serve and enjoy!
👩🏼🍳 Petra's Tips
- Make sure to use firm or extra-firm tofu. Other types of tofu such as silken tofu won't give you the same results.
- Don't skip pressing your tofu. This step is important to get rid of excess water and give the tofu a more realistic texture.
- Give it enough time to marinate. At least 30 minutes or, preferably, overnight. You can marinate it up to 3 days ahead of time.
FAQs
Most recipes online use vital wheat gluten (aka high-protein flour) to make vegan ham.
My version uses the humble tofu and transforms it into a flavor-packed dish. It's gluten-free and still packs so much protein and flavor.
Yes, you can press and marinate the tofu up to 3 days in advance. Store it in the fridge until you're ready to bake.
Yes, this vegan tofu ham freezes well and can last for up to 3 months. Store in an airtight container or a ziplock freezer bag.
Simply omit the oil, or replace it with vegan chicken broth. I highly suggest spraying the slices with cooking spray if you don't use oil, to get those charred edges.
Serving Suggestions
This vegan tofu ham is great to serve on any occasion, especially on holidays such as Easter, Thanksgiving, and Christmas. Serve it next to mashed potatoes, roasted frozen Brussels sprouts, homemade cornbread (no buttermilk!), and protein mac and cheese.
You can also serve it as a part of your weeknight dinner next to roasted potatoes, and a side salad like my arugula spinach salad. It's also delicious in sandwiches, or wraps, similar to BLT sandwiches.
Storage
Let leftovers cool to room temperature, then store in an airtight container for 4-5 days, or freeze for up to 3 months.
To reheat, add vegan tofu ham to a baking sheet layered with parchment paper and bake for 10 minutes at 180C (350F), or until warmed through.
More Tofu Recipes
📖 Recipe
Vegan Smoky Glazed Tofu Ham
Ingredients
Tofu Ham
- 14 oz extra-firm tofu
- 2 teaspoon smoked paprika or use ½ teaspoon regular paprika + ½ teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce (use tamari if gluten-free)
- 1 tablespoon molasses (or sub honey or maple syrup)
- 1 ½ tablespoon cornstarch or tapioca starch
- ½ teaspoon salt
Red wine sauce (optional)
- 4 tablespoon butter I'm using dairy-free
- 1 large shallot, minced
- 2 tablespoon white rice flour or regular white flour
- 1 cup dry red wine
- 1 cup vegetable broth
- 1 tablespoon dijon mustard
- 1 tablespoon balsamic vinegar
- Salt to taste
- 1 tablespoon chopped cilantro optional
Instructions
- Start by slicing your tofu in half lengthwise. Depending on the thickness of your block, you may need to slice it in half again (one slice should be 1 - ½ inch thick).14 oz extra-firm tofu
- Then, press it with either a tofu press or wrap the slices in a clean kitchen towel and place something heavy on top (like a Dutch oven).
- In the meantime, prepare the smoky marinade by whisking all of the ingredients together in a jar.2 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 tablespoon balsamic vinegar, 2 tablespoon olive oil, 1 tablespoon low-sodium soy sauce, 1 tablespoon molasses, 1 ½ tablespoon cornstarch, ½ teaspoon salt
- Once the tofu is pressed, add it to a baking dish and pour ½ of the marinate. Coat well on all sides, and leave it to marinate for at least 30 minutes, or preferably overnight. You can do that up to 3 days ahead of time.
- Preheat oven to 180C (350F). Bake the tofu for 40-45 minutes. Take it out of the oven halfway through and using a pastry brush, glaze with the remaining marinade and return to the oven to bake until golden and caramelized.
- To make the red wine sauce, heat the butter in a saucepan over medium heat. When melted add the shallot and saute for 1 minute.4 tablespoon butter, 1 large shallot, minced
- Add the flour and using a whisk, mix a paste forms. Cook for 30 seconds to 1 minute, or until the flour is toasted but still pale.2 tablespoon white rice flour
- Slowly add the white wine, whisking constantly. Add the vegetable broth, dijon mustard, and balsamic vinegar. Season with a small pinch of salt. Bring to a simmer and cook over medium heat for 5-7 minutes, or until the sauce has reduced by half.1 cup dry red wine, 1 cup vegetable broth, 1 tablespoon dijon mustard, 1 tablespoon balsamic vinegar, Salt to taste
- When the sauce is ready stir the chopped cilantro. Serve over the tofu ham and enjoy!1 tablespoon chopped cilantro
Notes
- Fridge: Let leftovers cool to room temperature, then store in an airtight container for 4-5 days.
- Freezer: This recipe freezes well and can last for up to 3 months. Store in an airtight container or a ziplock freezer bag in a single layer.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tina says
This looks so amazing and I will try this recipe soon. I do have chick pea tofu, I hope it will not differ in taste. I’ll use this recipe for a salad in stead of meat. Thank you for posting ♥️
Lesli says
Really good! Had it twice with avocado toast, (replacing egg with tofu). Left the rest marinating in fridge for a few days and it grilled up. Served it with cabbage and rice. Interestingly, the flavor after a few days of marinating and then grilling reminded me of how I remember a good hot dog tasting.
This recipe is a keeper!
Petranka says
I'm so happy to hear that, Lesli! It's one of my favorite recipes too!
Alicia says
Lesli, when you grilled it did you do it on an outside grill? If so, did it still come out crispy? Thanks
Petranka says
Hi Alicia! I think an outside grill can work, but you'll need to adjust the cooking time accordingly. I'm not sure if it will turn out as crispy as it would if you bake it, but let me know how it goes!