Our vegan option for your festive table this year evokes the smokiness of a ham so any vegan guests don't have to miss out on the traditional flavours of Christmas! It's important to press your tofu to get rid of any excess moisture in order to achieve a crispy end result.
Cooking notes: plus draining and (overnight) marinating
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- 300 -400g whole extra firm/firm tofu
- 1 1/2 tsp. sweet smoked paprika
- 2 garlic cloves, crushed
- 1 Tbsp. tahini
- 2 1/2 Tbsp. soy sauce
- Whole cloves, to decorate (optional)
To glaze
- 25 g vegan butter alternative
- 3 Tbsp. maple syrup
- 2 tsp. Dijon mustard
- Step 1Press tofu to drain excess moisture: line a baking tray with kitchen paper and place tofu on top. Cover with kitchen paper, then top with a plate or baking tray, weighted with some tins. Leave to drain for 30min, then pat dry.
- Step 2In a small bowl mix the paprika, garlic, tahini and soy sauce. Score a diamond pattern into the top of the tofu, cutting 5mm deep and spacing the cuts 2cm apart. Put the tofu into a small dish (or in a plastic food bag) and pour over the soy mixture, turning the tofu carefully and rubbing to coat. Cover (or seal bag) and chill for at least 1hr, ideally overnight, to marinate.
- Step 3To serve, preheat oven to 200°C (180°C fan) mark 6. Line a small roasting tin (one that will fit the tofu snugly) with baking parchment and place the tofu into it. Spoon over any excess marinade. Stud a clove into each diamond (if using).
- Step 4Roast for 45min, until deep brown. Meanwhile, make the glaze. In a small pan heat and whisk the glaze ingredients with a pinch of salt until melted and combined.
- Step 5Pour glaze over tofu and return to oven for 10-12min, basting halfway, until glaze is bubbling. Transfer to a board and serve (see GH Tip).
GH Tip
As with a real ham, you aren’t meant to eat the cloves. They are just for flavour and decoration.
Per serving:
- Calories: 455
- Protein: 25g
- Total fat: 27g
- Saturates: 9g
- Carbs: 26g
- Total sugars: 22g
- Fibre: 4g
Emma is the Former Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
