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A savory-sweet glazed tofu with a sticky brown sugar coating and warm mustard notes. Perfect as a protein component for crepes or as a standalone entrée.
Adapted from It Doesn’t Taste Like Chicken.
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra-Firm Tofu | 1 Block (350g), Pressed |
| Soy Sauce | 3 Tablespoons |
| Liquid Smoke | ½ Teaspoon |
| Whole Cloves | 20-30 Pieces |
| Brown Sugar | ¼ Cup |
| Vegan Butter | 2 Tablespoons |
| Water | 2 Tablespoons |
| Dijon Mustard | 1 Tablespoon |
| Garlic Cloves | 4 Medium, Minced |
| Ground Cinnamon | ⅛ Teaspoon |
Instructions
- Press tofu for 30 minutes to 1 hour to remove excess moisture.
- Once pressed, pat dry and score a diamond pattern across the surface, cutting about ¼ inch deep.
- Add soy sauce and liquid smoke to a sealable bag or container, then add tofu. Marinate for a minimum of 1 hour (or overnight) in the fridge, flipping occasionally.
- When ready to bake, preheat oven to 375°F (190°C) and line a small baking dish with parchment paper.
- Remove tofu from marinade and place in prepared baking dish. Poke one whole clove into the center of each diamond.
- Bake for 50–60 minutes until dark golden brown.
- While tofu is baking, prepare the glaze by combining brown sugar, vegan butter, water, mustard, minced garlic, and cinnamon in a small pot.
- Heat over medium-high, whisking often, and bring to a simmer for about 2 minutes. Remove from heat and set aside.
- Once tofu is golden brown, remove from oven, pour glaze over the top, and return to oven.
- Bake for another 10–15 minutes until glaze is bubbling.
- Remove from oven and let cool for 10 minutes. Remove cloves with a fork or kitchen tweezers before serving.
Brush excess glaze off the surface with a pastry brush to reveal the diamond pattern for better presentation.