Written by Allison Shaw
As someone who is “flexitarian”, or vegetarian curious, the holidays have typically stood out as being especially filled with things outside
of those dietary parameters; and while I don’t hold myself to any strict guidelines of vegetarianism or veganism, I’ve been curious what a
vegetarian holiday meal could look like. This is where I discovered the tofu roast, and specifically this recipe for a brown sugar glazed tofu roast
from Alissa at Connoisseurus Veg.
For this recipe, you will need;
*1 package of extra firm tofu
*For the marinade you will need 1⁄4 cup of soy sauce, 2 tbsp orange juice, 2 tbsp maple syrup, 1 tsp paprika, 1 tsp onion powder, 1⁄2 tsp
garlic powder,
*For the glaze you will need 1⁄4 cup brown sugar, 1 tbsp butter, 2 tbsp orange juice, 2 tsp dijon mustard, 1⁄4 tsp ground cinnamon, 1⁄4 tsp
ground cloves.
First, take the tofu out of the package, let it drain, and then press it for at least 20 minutes. While you are pressing the tofu, you can make
the marinade by mixing all the marinade ingredients into a small bowl. Once the tofu is pressed, score it by making 1⁄4 inch deep diagonal
cuts on the top and bottom to form a diamond pattern in the tofu. Place the tofu in a shallow dish, pour the marinade on top, and let sit from
anywhere from 30 minutes to 24 hours, depending on preference. When you’re ready to roast, preheat the oven to 400*F and bake the tofu
for 45 minutes on a rimmed baking sheet, basting it with the marinade every 15 minutes. While the tofu roasts, you can make the glaze by
combining all the ingredients in a saucepan over medium heat. Once the butter has melted and the mixture is well combined, reduce heat
and simmer for 6 minutes. Remove the tofu after 45 minutes, pour the glaze on top, and then bake for an additional 10 minutes. Let the roast
cool slightly to allow it to firm back up, then slice and enjoy! This recipe is perfect for a Thanksgiving entree or side, especially if you want to
pass on the turkey this year but still want some protein.
