Skip to main content

Maple-Brown Sugar Glazed Tofu - Vegan, GlutenFree


Maple-Brown Sugar Glazed Tofu is a gift to you if you enjoyed ham as a part of your celebrations back in the day and were feverishly looking for a recipe online that gives you back some of that experience.  You will be missing the salt-piercing tongue paralysis of a cured ham, but you will also be missing the very dangerous cholesterol.  Tofu is the way to go if you want to enjoy a piece of "sham" with your Christmas or Thanksgiving.  And for those of you with religious proscriptions, it's CLEAN-- it's not even meat.  So win-win.

Want to know MORE about the health benefits of Tofu? Watch Dr. Michael Greger's videos HERE.



So here we go with the
INGREDIENTS (3 ADULT SERVINGS)

  • 1# Block of Organic, non-GMO, EXTRA FIRM Tofu (bought mine at Costco)
  • 1/2 C. Pure Maple Syrup OR Blackstrap Molasses (Molasses gives a darker glaze)
  • 1/2 C. Brown Sugar
  • 1 T. Dijon Mustard
  • 1/4 tsp. Cinnamon
  • 1/2 tsp. Ginger Powder
  • Salt and Pepper to taste (May want to use Cayenne or Chipotle Pepper)


INSTRUCTIONS:

  1. Press the tofu for 30-60 minutes-- makes a huge difference to the results
  2. Set the oven to 400 degrees Fahrenheit/205 degrees Celsius
  3. Cut the tofu with a sharp knife to form 2-3 'steaks' (meaning you cut through the sides of the tofu to create 2-3 same-size rectangles as your original block).  Sprinkle a bit of salt and pepper on each side of the steaks.
  4. With the same sharp knife, score through one side of each steak in a crisscross pattern.  Be careful not to cut through entirely!
  5. Place tofu on baking sheet covered with parchment paper or silicone pad (to avoid use of oils)
  6. Bake at 400F/205C degrees for 30 minutes, flipping after 15 minutes.
  7. While the Tofu is baking, make the glaze, mixing together Syrup OR Molasses, Mustard, Cinnamon, Ginger and a pinch of salt in a sauce pan on the stove.
  8. Whisk the sauce over medium heat until everything comes together, and then turn the heat to LOW.  Keep whisking for another few minutes until the sauce is smooth and thickening a little. 
  9. Remove sauce from the heat (it will thicken as it cools)
  10. Remove the slightly crispy tofu from the oven and turn the temperature down to 375 degrees Fahrenheit/190 degrees Celsius.
  11. Brush the sides of the Tofu that have not been scored, first, and then turn and brush the scored (cut) sides, making sure that you are generously brushing the tofu so that lots of the sticky goodness sinks into the crevices.
  12. Return to the oven and bake another 5-10 minutes.  Flip over to the sides that have been scored and makes sure that the cuts have received the syrup and are not sealed up (you can lightly re-cut them if so, and spoon on more glaze)
  13. Remove from the oven and rebrush the tops with glaze.  Serve immediately.
(inspired by recipe at Rabbit and Wolves site)

OTHER DELICIOUS BAKED TOFU RECIPES:

Comments

Popular posts from this blog

Good Summer Morning Chia Pudding

Here is a fast and easy Chia Pudding that is perfect for breakfast (or as dessert, etc etc etc).  Chia pudd fans will know what I mean...  .                               . The Recipe is pretty simple.  You can vary it as you like, but this combination is a winner at our home and I think we will continue to use this as a standard for a simple breakfast pudding. I start by gathering together the ingredients and a wide-mouth Mason Jar with a lid. The ingredients are: 1/4 C. Chia Seed 1/4 C . Liquid Honey (or other sweetener of choice) 1/2 tspn. Vanilla Extract 2 C. Soy Milk (or other non-dairy milk) Strawberries and Blueberries (or other fruit/berry combinations ) as you like            THE METHOD Put all the above ingredients (in order) into a quart-size Mason Jar Whisk ingredients together until thoroughly mixed, paying attention to bottom sticky seeds Put lid on jar and place in fridge overnight (or at least 4 hours.) Scoop pudding into small bowls or small j

3 Quick Delicious Refreshing Carrot Salads

 These 3 carrot salads are all vegan, but not all familiar. It only goes to show that carrots have a life of their own in the Veggie World. When I go scouting for a delectable and easy-to-make vegan recipe, I like to think I vet the best on the Internet. I check out various social venues-- Instagram, Facebook, Twitter, Pinterest-- and google for the top-pagers as well. Then I read over the selection and toss the ones that sound a little too traditional or fussy.  1.  Viral TikTok Carrot Salad with Asian Flare (with Instagram's Stephanie Manzinali that.veganbabe) *that.veganbabe* demonstrates how to put this ribbon salad together in a flash. You will find other great salads that include carrots among her repertoire as well. Go HERE to the post. 2. Spicy Carrot Salad on Youtube with Everyday Gourmet  This looks very tangy and adventuresome for people who like a little zing in their summertime meals. Carrots are sweet, and some honey is also added to the recipe (I guess you could us

The Power of Flowers

Fragrant Flowers on our Morning Walk In my more youthful days of gardening I was all about organic food plants.  As I get older I have begun to enjoy planting and caring for flowers and herbs more. That is not to say that I do not have organic food gardening as a priority!  This year my husband has stepped into the gap in a big way (the 'gap' being my spending less time in the garden).  He has a 5-gallon pail of compost tea burbling away at all times, another pail of comfrey tea brewing under the grape arbor, and is experimenting with strewing agricultural lime in any patch of ground my eyes have fallen upon.   We have just put in  Saskatoon berry bushes, a few Sea Buckthorns, and 3 Sour Cherry trees (or bushes or whatever they will be) as well as the usual assortment of greens (kale, chard, collards, cilantro, parsley, romaine, etc.) and beans and a vast forest of little tomato plants, many donated by kind friends and neighbors.   We also have a square foot herb