This roasted tofu is an impressive vegan-friendly centrepiece, perfect for the holiday season! The sticky lemon and herb glaze is aromatic, sweet and loaded with flavour. If you want to elevate your tofu game, this Sticky Pineapple Tofu recipe is a must-try for a delightful fusion of sweet and savory flavors!
Ingredients You’ll Need
The full recipe card is down below with exact measurements—so you can get straight to it when you’re ready!
- Brown sugar
- Ground ginger
- Plant-based margarine
- Golden syrup
- Water
- Plain flour
- Baking powder
- Salt
- Plant-based milk (soy or oat)
- Spices: cinnamon, mixed spice, nutmeg
Instructions
Follow along with this step-by-step guide to make your Roasted Tofu with Sticky Lemon Glaze. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Press your tofu to help it firm up and absorb more of the glaze.
Step two: Zest one lemon, juice the rest, and slice half of one lemon into rounds.
Step three: Mix all your glaze ingredients together in a small bowl – lemon juice, zest, garlic, sugar, soy sauce, syrup, and herbs – until the sugar dissolves.
Step four: Score the tofu in a crosshatch pattern across the top and bottom, slicing about halfway through. If time allows, marinate the tofu in the glaze for a few hours or overnight. If not, just brush it generously with glaze.
Step five: Line a baking tray with paper, lay the lemon slices as a base, and place the tofu on top. Brush again with glaze and bake until golden and sticky – flipping halfway and glazing again. To finish, grill or broil the tofu for a few minutes to get it caramelized and crisp around the edges.
Step six: Serve topped with the roasted lemon slices and a sprig of rosemary or thyme for an impressive finish.
Roasted Tofu with Sticky Lemon Glaze
Ingredients
- 16 oz extra-firm tofu 1 block; approx. 454 g; pressed 10 minutes
Glaze
- 1 whole lemon zest
- 2½ lemon juiced; approx. 3/4 cup or 180 mL
- ½ lemon slices from remaining lemon; for roasting and garnish; optional
- 4 cloves garlic minced; approx. 12 g
- ¼ cup raw sugar approx. 50 g
- 3 tbsp light soy sauce approx. 45 mL
- 2 tbsp brown rice syrup approx. 42 g
- 2 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper cracked; optional
Optional for Garnish
- 1 sprig rosemary or thyme for garnish; optional
Instructions
- Preheat your oven to 375°F. Meanwhile, wrap the block of tofu in clean towels and press under a weight for 10 minutes to remove excess water.
- In a bowl, whisk together lemon zest, lemon juice, minced garlic, raw sugar, soy sauce, rice syrup, rosemary, thyme, salt, and pepper until the sugar dissolves.
- Place the pressed tofu on a cutting board and score a ½″-deep crosshatch on both top and bottom. Transfer tofu to a container or resealable bag, add lemon slices and pour ⅔ of the glaze over it. Marinate 2 hours (or up to overnight) in the fridge, turning once if you can.
- Line a baking sheet with parchment. Arrange lemon slices in a single layer; set the tofu on top and brush with half of the remaining glaze. Roast 40 minutes.
- Brush tofu with the last of the glaze, carefully flip onto fresh lemon slices, then roast another 30 minutes. For a caramelized top, switch oven to BROIL and broil 5–10 minutes more, watching closely.
- Transfer to a platter, garnish with fresh rosemary or thyme sprigs, and serve warm.
Joan says
Made this for my niece and she loved it
Tiffany Castle says
The glaze sounds lovely. I don’t use the oven but I have to try it in a frying pan.
Gareth Tan Yiam Leem says
Gonna whip this up soon.
Sarah says
Eager to try this, it looks wonderful.
Hong Nguyen says
Really enjoyed this one will be making it for my family again
Tine says
made this during a family get-together. it was a hit! so flavorful