Orange Glazed Tofu Roast

5 from 1 vote

Turn simple block of tofu into flavour sensation with Orange Glazed Tofu Roast! Make this easy tofu ham your next roast dinner centrepiece!

Course Main Course

Cuisine British, International

Keyword orange glazed tofu roast, tofu ham, tofu roast

Prep Time 10

Cook Time 50

Marinating 12

Total Time 1

Servings servings

Calories 264kcal

Author Jo Allison

Equipment

Ingredients

1 396g block firm or extra firm tofu drained and pressed (I use Cauldron)
100 ml orange juice
40 g brown sugar
2 tablespoon orange marmalade see notes
3 tablespoon soy sauce see notes
2 tablespoon maple syrup
1 teaspoon garlic granules
1 teaspoon onion powder
1 teaspoon smoked paprika or sub with liquid smoke
whole cloves for creating roast ham look optional

Metric - US Customary

Instructions

Start by pressing your tofu really well to remove excess moisture.
Add all of the ingredients for the marinade/glaze into the saucepan and warm them up gently on low heat until well combined and sugar has dissolved.
Score pressed tofu in a diagonal pattern about third down (take care not to go too deep as tofu block will fall apart).
Put scored tofu block into a container and pour over most of the marinade (how much will depend on your container). Store any leftovers in the fridge for later.
Cover with the lid and put in the fridge until needed (the longer the better). I would recommend preparing the marinade the evening before the day you are planing on baking it.
When ready to bake, preheat the oven to 190C(fan)/375F/Gas Mark 5.
Line small baking dish with some baking/parchment paper.
Remove tofu block from marinade and place it in a prepared dish.
Insert whole clove in the centre of each diamond (optional).
Bake in preheated oven for approximately 40 minutes.
As the tofu roast is baking, pour the marinade the tofu block was sitting in together with any leftovers from the fridge into a small saucepan.
Bring to boil, lower the heat and simmer for a few minutes until marinade becomes reduced and sticky (we've turned it into glaze). Set aside.
After approximately 40 minutes in the oven, take tofu out and pour over all the prepared glaze.
Bake for another 5-10 minutes to create that sticky top.
Take tofu roast out of the oven and let it rest for 10 minutes before removing the cloves and serving.
Enjoy!

Notes

Nutritional information is approximate, per serving (based on 3 servings) and should be treated as a rough guideline only.
Orange marmalade can be substituted with more orange juice or perhaps some orange liqueur. For more info on ingredients and possible substitutes see - Ingredients and substitutes.
Feel free to adjust the amount of soy sauce to find perfect sweet vs salty balance perfect for you.
Leftovers can be kept in the fridge for up to 3 days and reheated or enjoyed cold as required.

TIPS:

Press the tofu thoroughly to get rid of excess moisture. This part is really crucial.

The longer you can leave tofu to marinate the better. It really needs the time to get the flavour into it. The good thing is, it requires very little work on your part, just a little bit of planning.

Score the tofu. It helps marinade work its flavour magic. Take care not to cut too deep to prevent tofu from falling apart. Anything between ¼ to ⅓ way down should be fine.

Adjust flavours as per your preference. Add more soy sauce if you prefer your marinade/glaze more salty.

Double the recipe for the marinade/glaze if you like lots of sticky sauce to be served over with your tofu ham. The amount stated in the recipe doesn't yield enough to serve.

Bake two tofu roast at the same time to save energy and enjoy leftovers!

Nutrition