The Live-In kitchen
Extra firm tofu keeps this gluten-free, unlike most vegan ham recipes which are made almost entirely from gluten.
This will give your tofu that smoky, salty flavor
1 tablespoon beet juice 1 tablespoon tamari 1 tablespoon olive oil 2 teaspoons ketchup 1 teaspoon maple syrup 1 teaspoon dijon mustard 1 teaspoon liquid smoke 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/2 teaspoon salt
Marinade Ingredients
Marinate the tofu. Mix all the marinade ingredients together and rub onto pressed, sliced tofu. Allow to marinate at least 30 minutes, flipping at least once.
Make the glaze. The glaze will give the tofu extra flavor as it bakes and allow the edges to caramelize and crisp.
2 tablespoons pineapple juice 2 tablespoons beet juice 2 tablespoons maple syrup 2 tablespoons vegan butter 1 tablespoon dijon mustard 2 teaspoons brown sugar 1/2 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon pepper
glaze Ingredients
Arrange tofu on a baking sheet lined with parchment and top with half the glaze. Bake 22 minutes at 375ºF.
Flip the tofu, top with the remaining glaze, and bake an additional 22 minutes.