Description
This Brown Sugar Glazed Tofu recipe features marinated extra-firm tofu baked to perfection with a sweet and tangy brown sugar glaze. Infused with flavorful spices and a well-balanced marinade, the tofu develops a caramelized crust while remaining tender inside. Ideal for a nutritious vegan main dish with a delightful combination of savory and sweet notes.
Ingredients
Scale
Marinated Tofu
- 1 block of extra firm tofu, pressed and drained
- 3 tbsp gluten free soy sauce or tamari
- Juice of half a lemon
- 1 tsp chili garlic sauce
- 1 tsp brown mustard
- 1 tsp thyme
- 1 tbsp maple syrup
- 3 garlic cloves, finely minced
- 1/2 small onion, minced
- 2 tsp smoked paprika
- 2 tbsp nutritional yeast
- 30–35 whole cloves (the spice)
Brown Sugar Glaze
- 3 tbsp brown sugar
- 1 tbsp spicy brown mustard
Instructions
- Press the tofu: Remove block of tofu from container and drain excess liquid. Press the tofu using a tofu press or by placing it on a shallow plate with a heavy object on top for 3-4 hours to release as much water as possible.
- Poke and score the tofu: Place the pressed tofu on a cutting board. Using a thin toothpick or needle, poke holes halfway through the tofu all over. Then, with a sharp knife, cut shallow crosshatch patterns on the top and bottom surfaces.
- Prepare the marinade: In a small bowl, whisk together soy sauce, lemon juice, chili garlic sauce, brown mustard, thyme, maple syrup, minced garlic, minced onion, smoked paprika, and nutritional yeast until fully combined.
- Marinate the tofu: Place the tofu in a large resealable bag or airtight container and pour the marinade over it. Seal and gently shake to coat the tofu evenly. Refrigerate and marinate overnight for maximum flavor penetration.
- Preheat the oven: Set the oven to 375°F (190°C) to prepare for baking the tofu.
- Bake the tofu initially: Remove tofu from marinade and shake off excess liquid. Place it on a lined baking sheet and press whole cloves at each crosshatch intersection on the tofu surface. Bake for 20-25 minutes to brown edges and dry out the marinade.
- Make the brown sugar glaze: Combine brown sugar and spicy brown mustard in a microwave-safe bowl. Microwave for 15 seconds, then stir continuously until a smooth glaze forms.
- Baste and continue baking: Carefully baste the tofu surface with the glaze and return to the oven for 10 more minutes.
- Remove cloves and baste again: Using a fork, carefully remove the cloves from the tofu. Baste all exposed tofu surfaces with remaining glaze.
- Final bake for caramelization: Return tofu to the oven for an additional 15-20 minutes until the brown sugar glaze caramelizes around the edges.
- Serve: Slice the tofu into individual portions with a sharp knife and serve as desired.
Notes
- If pressing tofu is unfamiliar, refer to a tofu pressing guide; if short on time, super firm tofu can be used but may be denser and harder to marinate.
- Do not overpour the brown sugar glaze; baste periodically to prevent burning and ensure the sauce stays on the tofu.
- Use gluten-free soy sauce or tamari to keep this dish gluten-free.
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 230 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
