Vegan Smoky Glazed Tofu Ham

Vegan tofu ham on a pink platter, served with fresh parsley and lime wedges.

5 from 2 votes

Vegan Smoky Glazed Tofu Ham

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.

Prep Time2

Cook Time45

Total Time2 45

Course: Side Dish

Cuisine: American, Gluten-free, Vegan

Servings: pieces

Calories: 153kcal

Author: Petra

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

US Customary - Metric

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

Storage

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.

Reheating

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.

Nutrition