This recipe is sponsored by EZ Tofu Press. As always, opinions are 100% my own.
Pineapple-Ginger Glazed Tofu Cutlets are sweet and savory with a perfect texture. They’re a great vegan Christmas dinner recipe, and sneakily simple to make!
The secret to making your Pineapple-Ginger Glazed Tofu Cutlets is my favorite tofu cooking technique: bake them twice! The first round of baking is not required, but it makes such a difference in the final texture. If you’re making this for a weeknight meal in a hurry, you can skip that first round, but for Christmas dinner, I’d definitely go all the way with this recipe.
The other thing that’s crucial to the perfect texture in this recipe is pressing your tofu well. And you guys know by now that when I press my tofu, I use my EZ Tofu Press, because it’s the best.
There are other ways to press tofu, but the EZ Tofu Press goes a long way when it comes to helping your tofu block keep its perfect shape as you squeeze the water out. For a tofu cutlet recipe like this one, the shape is super important.
An EZ Tofu Press also gets out more water than other pressing methods I tried. Last year, while we I was shooting a promo video for the Press, we decided to measure how much water came out. We pressed six to eight blocks of tofu that day, and we averaged a half cup of water from each block of Whole Foods Extra Firm Tofu.
Getting the water out not only improves the texture, but it prepares the tofu to drink in whatever marinade you make. And you want your tofu thirsty, because this Pineapple-Ginger is top notch!
How to Make Glazed Tofu Cutlets
Check out the video below to see how easy it is to make the Glazed Tofu Cutlets, and get the written recipe under the video!
Pineapple-Ginger Glazed Tofu Cutlets
Pineapple-Ginger Glazed Tofu Cutlets are sweet and savory with a perfect texture. They're a great vegan Christmas dinner recipe, and sneakily simple to make!
For the Pineapple-Ginger Glaze
- 1 20 ounce can of pineapple in juice drain, and reserve the juice
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
- 1" piece fresh ginger
For the Glazed Tofu
- 1 block extra firm tofu pressed and sliced into 8 cutlets
Preheat the oven to 400F.
Make the Pineapple-Ginger Glaze
Pull out 4 pineapple rings, and set them aside. You should have 2 pineapple rings remaining.
Put the pineapple rings, 1/4 cup of the pineapple juice, the brown sugar, and the ginger into your blender or food processor. Puree until you have a thick glaze.
Pour the glaze into an 8x8" glass pan.
Make the Glazed Tofu
Place the tofu cutlets into the glaze, tossing to coat. Let the tofu marinate for at least 15 minutes. More, if you can wait longer.
Remove the tofu from the pan. Place it on a lined baking sheet, and brush it with a couple of tablespoons of the reserved glaze.
Bake for 15 minutes.
Remove the tofu from the oven and transfer it to the glass pan that's holding the glaze. Brush more glaze onto each tofu piece.
Top the tofu with the remaining 8 pineapple slices. Bake for 30 more minutes.