Vegan Pineapple Glazed Ham

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Vegan Pineapple Glazed Ham

Get ready to steal the show at your next gathering with this Vegan Pineapple Glazed Ham – a playful take on the timeless favorite! Smoky tofu ham is baked in a sweet spiced pineapple glaze and decorated with pineapple rings and maraschino cherries for that retro look. With just 10 simple ingredients, this easy vegan ham recipe is a guaranteed hit, whether it's Easter, Christmas, or any occasion calling for a stunning centerpiece.
My Notes:
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Meal Type: Dinner
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Vegan Meat
Tool: Oven, Stove
Ingredient: pineapple, Tofu
Servings: 6
Ingredients
For the tofu:
For the glaze and toppings:
  • 1 (398 ml/ 14 fl oz) can sliced pineapple in juice juice and slices separated (see notes if using fresh pineapple)
  • 1/3 cup(s) water
  • 1/4 cup(s) brown sugar
  • 1 tablespoon(s) Dijon mustard
  • 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
  • 4 whole cloves (the spice) (or 1 pinch ground cloves)
  • maraschino cherries optional for topping (check to make sure they are vegan)
Instructions
  • Prepare the tofu by draining it, and then patting it dry, and lightly pressing it with a clean towel to help absorb extra water. Use a knife to score a diamond pattern across the surface of the tofu cutting about ¼ inch deep.
  • Add the soy sauce, garlic powder, and liquid smoke to a sealable bag or container, then add the tofu. Let the tofu marinate for a minimum of 1 hour or as long as overnight in the fridge, flipping the tofu now and then to ensure both sides get marinated.
  • When ready to roast the tofu, preheat your oven to 375℉ (190℃). Line a small baking dish with parchment paper. Remove the tofu from the marinade and place on the prepared baking dish (discard any leftover marinade).
  • Bake for 50 - 60 minutes until the tofu is dark golden brown.
  • While the tofu is baking make the glaze. Separate the juice and the pineapple slices. Set aside 4 pineapple rings for later. Finely chop the remaining pineapple rings. Add the juice, chopped pineapple, water, brown sugar, mustard, cinnamon stick, and cloves to a small pot. Put over medium-high heat, bring to a simmer while stirring often, and cook for about 10 - 15 until thickened. Remove from heat and set aside.
  • Once the tofu has baked and is golden brown, remove from the oven. Pour the prepared glaze on top, and decorate with the pineapple slices and cherries. Return to the oven and bake for another 15 - 20 minutes until the glaze is bubbling. Remove from the oven and enjoy while hot. Cold leftovers are also delicious.
Notes
If using fresh pineapple: Use 4 thin pineapple rings to decorate the tofu blocks. Then finely chop up 4 - 5 slices of the pineapple to add to the glaze, and use 2/3 cups pineapple juice.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 262kcal | Carbohydrates: 25g | Protein: 21g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 761mg | Potassium: 341mg | Fiber: 2g | Sugar: 20g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 3mg
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