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    Home » Meals » Dinner

    Vegan Holiday Roast

    Published Dec 1, 2020 · Updated Mar 31, 2023 · 3 Comments

    1.2K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    This sweet and savory vegan holiday roast tofu with pineapple-soy glaze is a crowd-pleasing centerpiece for any plant-based holiday spread.

    sliced vegan holiday roast with pineapple-soy glaze
    Jump to:
    • Ingredients
    • Storage
    • Substitutions & Variations
    • Recipe
    • Comments

    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 Biscuits and a side of Garlicky Roasted Brussels Sprouts for a well-rounded festive dinner.

    Ingredients

    As impressive as this vegan holiday roast is to look at, you only need five simple ingredients to pull it off. Read: this is one of the easiest plant-based holiday main dish recipes you'll find. Reminder: you can find the printable, detailed recipe in the recipe card below.

    ingredients for vegan holiday roast: tofu, pineapple juice, garlic powder, brown sugar and soy sauce
    • 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.
    Steps to make vegan holiday roast tofu with pineapple glaze

    Storage

    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!

    vegan holiday roast tofu with baby arugula on the plate

    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.
    vegan holiday roast tofu with pineapple rings on top and baby arugula on the plate

    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.

    Recipe

    Vegan Holiday Roast (Glazed Tofu)

    Karissa Besaw
    This 5-ingredient holiday glazed tofu is the perfect vegan alternative to a traditional ham roast.
    4.85 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Tofu Pressing & Marinating Time 1 hr 30 mins
    Total Time 2 hrs 30 mins
    Course Dinner, Main Course
    Cuisine Vegan
    Servings 4
    Calories 183 kcal

    Ingredients
      

    • 1 (14 oz.) block extra firm tofu
    • ½ cup pineapple juice
    • ¾ cup brown sugar
    • 2 tablespoons soy sauce
    • 2 teaspoons garlic powder

    Instructions
     

    • 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!

    Video

    Notes

    I like to press tofu by placing the block of tofu between two towels or paper towels, then placing a cast iron pan on top for weight. See my crispy tofu recipe for more tips on pressing tofu.

    Nutrition

    Calories: 183kcalCarbohydrates: 46gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 516mgPotassium: 130mgFiber: 1gSugar: 43gVitamin C: 3mgCalcium: 38mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Vegan Holiday Recipes:

    • Whole Roasted Cauliflower
    • Vegan Lentil Wellington
    • Apple Pie
    • Pecan Pie
    • Vegan Stuffing

    More Vegan Dinner Recipes

    • Vegan One-Pot Pasta
    • Vegan Buffalo Chicken Wraps
    • Vegan Chicken and Dumplings
    • Vegan Stuffed Peppers
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Courtney says

      December 22, 2021 at 10:51 am

      I am going to try this, on Christmas. One helpful product I found, at our local Asian market, is hard tofu. It is much firmer than extra firm, and I don’t have to press it. It does great for your tofu taco ‘meat’. Looking forward to trying this!

      Reply
    2. Lee Kaplan says

      December 07, 2021 at 11:40 am

      You can “densify” the tofu block by freezing completely first, then defrosting in the fridge. Then drain and press.

      Reply
    3. MJ Johnson says

      December 14, 2020 at 1:22 pm

      3 stars
      We made this yesterday. It was good, but I think a missing ingredient was a thickening agent. The sauce never did thicken. I would also cut the tofu in half length wise in order for the marinate to soak through. It did have really good taste

      Reply

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