Pineapple-Glazed Hasselback Tofu Roast

DinnerVegetarian

Nov 5

A festive plant-based centerpiece inspired by classic pineapple-glazed holiday ham. Extra-firm tofu is sliced Hasselback-style so a sweet and savory pineapple glaze can seep between the layers, then roasted over fresh pineapple rings until golden and caramelized.

Pineapple Glazed Hasselback Tofu Roast

Servings: 4-6

Prep Time: 25 minutes (includes pressing tofu)

Cook Time: 50–55 minutes

Print the Recipe

Ingredients

For the Hasselback Tofu:
- 2 (14.5 ounce) blocks extra-firm tofu
- 1 large pineapple, peeled and cut into six ¼-inch-thick rings, with the remainder cut into 1-inch chunks
- ¼ cup low-sodium soy sauce
- ¼ cup hoisin sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Pinch of ground cloves
- ½ teaspoon ground cinnamon

Instructions

Press tofu: Drain the tofu and wrap each block in a clean kitchen towel or several layers of paper towels. Place on a plate or cutting board and set a heavy skillet or weighted baking sheet on top. Press for 15–20 minutes to remove excess moisture.
Make the glaze: Meanwhile, in a blender, combine ½ cup of the pineapple chunks, soy sauce, hoisin sauce, Dijon mustard, smoked paprika, onion powder, cloves and cinnamon. Reserve the remaining pineapple for another use. Blend until smooth. Transfer to a small saucepan and bring to a gentle simmer over medium heat. Cook for 5–8 minutes, stirring occasionally, until slightly thickened and glossy but still pourable. Remove from the heat and set aside.
Slice the Tofu: Preheat the oven to 400°F. Unwrap the tofu and pat dry before slicing. Place each block between two chopsticks or the handles of two wooden spoons and make thin slices across the tofu, spacing the cuts about ¼ inch apart. Do not cut completely through the tofu; the chopsticks will help prevent the knife from slicing through the bottom.
Bake the tofu: Arrange the pineapple rings in a baking dish, slightly overlapping if needed. Place the scored tofu blocks on top of the pineapple rings. Spoon some of the pineapple glaze over the tofu, gently spreading it between the slices to ensure the glaze coats each layer. Reserve the remaining glaze for basting.
Roast and Baste: Roast the tofu and pineapple for 20 minutes. Remove the baking dish from the oven and generously baste the tofu with the remaining glaze. Return to the oven and continue roasting for 10-15 minutes, basting once or twice more, until the tofu is deeply browned and the glaze is caramelized.
Serve: Let the tofu rest for 5 minutes before serving. Serve the pineapple rings alongside the tofu, spooning any caramelized glaze from the baking dish over the top.