Best Tofu "Ham" by @fitgreenmind

1h30
Medium

3 servings

🧊

400 g

Tofu

💧

1 L

Water

🥢

60 ml

Soy Sauce

🍶

45 ml

Vinegar

🍯

15 ml

Agave

🧂

1 g

Salt

🍁

50 g

Maple Syrup

🍶

15 ml

Balsamic Vinegar

🟡

15 ml

Mustard

🌶️

2.5 ml

Smoked Paprika

Preparation Steps

  1. Step 1/12

    Combine 1 L water and 4 Tbsp soy sauce in a large saucepan.

    water
    soy sauce
    🍲large saucepan
    🧪measuring jug
    🥄measuring spoons

  2. Step 2/12

    Add the 400 g block of firm tofu to the saucepan.

    firm tofu
    🍲large saucepan
    🥢tongs

  3. Step 3/12

    Bring the liquid to a gentle boil. Simmer the tofu for 10 to 15 minutes.

    firm tofu
    water
    soy sauce
    🍲large saucepan
    🥢tongs

  4. Step 4/12

    Remove the tofu from the saucepan. Reserve 500 ml of the soy cooking liquid.

    firm tofu
    water
    soy sauce
    🍲large saucepan
    🥢tongs
    🧪measuring jug

  5. Step 5/12

    Score diagonal cuts across the cooked tofu with a kitchen knife. Do not cut all the way through.

    firm tofu
    🔪kitchen knife

  6. Step 6/12

    Mix 500 ml reserved soy cooking liquid, 3 Tbsp vinegar, 1 Tbsp agave syrup, and the salt in a bowl.

    water
    soy sauce
    vinegar
    agave syrup
    salt
    🥣small bowl
    🧪measuring jug
    🥄measuring spoons
    🥄whisk

  7. Step 7/12

    Submerge the scored tofu in the marinade. Marinate for at least 60 minutes or refrigerate overnight.

    firm tofu
    water
    soy sauce
    vinegar
    agave syrup
    salt
    🥘oven-safe baking dish

  8. Step 8/12

    Preheat the oven to 200°C (400°F). Remove the tofu from the marinade and place it in an oven-safe baking dish.

    firm tofu
    🥘oven-safe baking dish
    🥢tongs

  9. Step 9/12

    Whisk 50 g maple syrup, 1 Tbsp balsamic vinegar, 1 Tbsp mustard, and 1/2 tsp smoked paprika into a glaze.

    maple syrup
    balsamic vinegar
    mustard
    smoked paprika
    🥣small bowl
    🥄measuring spoons
    🥄whisk

  10. Step 10/12

    Brush the tofu generously with some of the glaze. Reserve the remaining glaze for basting.

    firm tofu
    maple syrup
    balsamic vinegar
    mustard
    smoked paprika
    🥘oven-safe baking dish
    🖌️pastry brush

  11. Step 11/12

    Bake the tofu for 50 to 60 minutes at 200°C (400°F). Brush with more glaze every 15 minutes.

    firm tofu
    maple syrup
    balsamic vinegar
    mustard
    smoked paprika
    🥘oven-safe baking dish
    🖌️pastry brush

  12. Step 12/12

    Rest the roasted tofu for 5 minutes. Slice and serve with vegan gravy.

    firm tofu
    vegan gravy
    🔪kitchen knife
    🥘oven-safe baking dish

Composition

Ingredients

Types

Liquid, Condiment, Seasoning, Sweetener, Spice

Ingredients

Tofu, Water, Soy sauce, Vinegar, Agave, Salt, Maple syrup, Balsamic vinegar, Mustard, Smoked paprika

Allergens

Soy, Gluten, Mustard

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based, Low Saturated Fat

Calories

300 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 37g, Fat: 9g, Saturated Fat: 1.3g, Fiber: 2.5g, Sugar: 29g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 4.5mg, Potassium: 330mg, Sodium: 1450mg

Vitamins

Vitamin K: 8mcg, Vitamin B6: 0.15mg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large saucepan, oven-safe baking dish, small bowl, measuring jug, measuring spoons, kitchen knife, pastry brush, whisk, tongs

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Roast

Occasions

Christmas, Thanksgiving, Holiday Dinner, Sunday Dinner

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Vegan, German-Inspired, Western

Geographic

Germany, Europe

Various

Aspect

Texture

Tender, Chewy, Juicy, Sticky, Caramelized

Flavors

Savory, Smoky, Sweet, Tangy, Umami, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Store in an airtight container,Refrigerate within 2 hours,Store gravy separately when possible), freezer : 2 months (Cool completely before freezing,Wrap tightly or use an airtight freezer-safe container,Thaw overnight in the refrigerator)