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This sweet and savory soy and pineapple glazed tofu roast is a crowd-pleasing centerpiece for any vegan holiday spread.
The holiday season is my favorite time to make show-stopping dishes that are as beautiful as they are delicious. And this year, why not place a plant-based dish at the center of your family's table?
This gorgeous glazed roast tofu is perfectly golden and flavorful with a sliceable texture that's every bit as satisfying as meat roast.
The pineapple glaze is a bit sweet, a bit savory, and totally flavor-packed. and by marinating and slow-roasting your tofu, your vegan roast will absorb as much flavor as possible. Serve it with Vegan Cheddar Bay Biscuits and a side of Garlicky Roasted Brussels Sprouts for a well-rounded festive dinner.
As impressive as this glazed tofu roast is to look at, you only need five simple ingredients to pull it off. Read: this is one of the easiest holiday main dish recipes you'll find. Reminder: you can find the printable, detailed recipe in the recipe card below.
- Extra-firm tofu. Choose the firmest tofu for the best texture on your vegan holiday roast. Firmer tofu contains less water, so it holds up well and absorbs tons of flavor.
- Soy sauce. This adds a totally savory dimension to your glaze that you can't get with salt alone. Soy sauce is also, in my opinion, the best way to add some flavor to the inside of tofu. It soaks it right up!
- Pineapple juice. You can also use orange juice instead of pineapple if you prefer.
- Brown sugar. Always opt for organic sugar to ensure it's vegan.
- Garlic powder. Another must-have savory flavor boost for your glaze.
How to Make a Glazed Tofu Roast
Press a block of tofu (here is a detailed tutorial on how to press tofu.) Score the tofu with a sharp knife in a diagonal pattern.
Whisk together all of the glaze ingredients in a medium-sized pot and bring to a simmer until thickened.
Pour about half of the glaze over the tofu. Let marinate for at least 1 hour, flipping halfway and basting with the marinade occasionally.
Remove the tofu from the marinade and place on the baking sheet. Brush with about half of the thickened glaze. Bake!
This dish is best enjoyed hot out of the oven. However, you can store leftovers in an airtight container in the fridge for up to 4 days.
An idea for leftovers: Cube up the tofu and toss in any remaining marinade. Store in the fridge for later and enjoy with some rice!
Substitutions & Variations
- Juice: Use orange juice instead of pineapple if you prefer.
- Gluten-free: This recipe is naturally gluten-free if you use tamari instead of soy sauce.
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Enjoy with some vegan dinner rolls for the ultimate festive dinner.
Roasted Glazed Tofu
- Press the tofu for at least 30 minutes. (See notes)
- Score the pressed tofu with a sharp knife in a diagonal pattern. Place tofu in a container.
- Whisk together all of the glaze ingredients in a medium-sized pot.
- Bring to a simmer on medium heat, then reduce to low. Let simmer for 2 minutes.
- Pour about half of the glaze over the tofu. Let marinate for at least 1 hour, flipping halfway and basting with the marinade occasionally. You can also marinate overnight.
- Continue to simmer the remaining glaze for an additional 4-5 minutes, until thickened and reduced by about half (do not cover with lid.)
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Remove the tofu from the marinade and place on the baking sheet. Brush with about half of the thickened glaze.
- Bake for 40-50 minutes, or until the edges have browned.
- Brush the remaining glaze on top and enjoy warm!
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