This recipe is sponsored by EZ Tofu Press, all opinions are 100% my own.
This festive, cranberry-studded Holiday Tofu is easy to make and so, so flavorful. It’s a real sweet, tart flavor explosion!
The tofu has a sweet, spiced flavor from the super easy, 4-ingredient Orange-Ginger Marinade. The shallots add another hint of sweetness and a huge umami punch. And the cranberries get soft and sticky during the baking process, bringing a tart flavor to the table.
Don’t let the total time of this Holiday tofu recipe fool you: it is incredibly easy to make. It’s just not quick.
Most of the prep time is for marinating and baking your tofu, steps you can walk away from once they start. Since this is an oven recipe, the cooking time is very hands-off.
I love oven recipes for big, holiday meals, because the leave you with the time you need to make the rest of the feast.
Speaking of the rest of the feast! I suggest serving your Orange Cranberry Tofu with:
- Cauliflower Mashed Potatoes
- No-Cook Miso Gravy
- Crunchy Broccoli Kale Salad
- Mandarin Orange Cranberry Sauce
The recipes above include lots of shortcuts, too. Because if you know me, you know I love an easy recipe that doesn’t look or taste like it was easy to make. Why should the holiday table be any different?
Making Holiday Tofu
I know that a lot of holiday tofu recipes use the whole block, like a big roast, and I think those recipes are gorgeous and delicious. The thing is, when you leave the block whole, you really need to boost the marinating time.
By slicing the pressed tofu into cutlets, you can marinate it for just 30 minutes while still infusing your tofu with those great holiday flavors.
Speaking of pressing that tofu!
Do not skip that step!
Pressing is going to get you the toothsome texture you’d expect from a holiday roast. It also makes the tofu “thirsty”, so it will soak in more of that flavorful marinade.
The EZ Tofu Press is easy to use and easy to clean. It’s dishwasher safe, but it only takes a minute to wipe it clean with a soapy kitchen towel, so I rarely put mine in the dishwasher.
From prep to cleanup, it makes pressing your tofu fast, consistent, and easy!
Once you press the tofu, marinate it in my easy, 4-ingredient Orange-Ginger Marinade, and then it’s time to bake it. Twice!
I love twice-baked tofu, because it gives it such a great texture. For the first round of baking, you will remove the tofu from the marinade and bake on a sheet pan.
For round two of baking, place the tofu into an 8×8″ glass pan with the marinade. (Tip: You can use the same pan to marinate the tofu, saving you some cleanup!). Layer on shallots, cranberries, rosemary, and orange slices, and bake again.
That’s really it! Easy, right?
About the Twice-Baked Baking Process
Baking twice might feel like a hassle, but the lined baking sheet is easy to clean, and that extra step really makes a big difference in the flavor and texture.
The first round of baking seals the marinade into the tofu and firms up the outside of the cutlets. During the second round, the sauce clings to the cutlets and helps cook the cranberries and shallots, bringing even more flavor to the mix.
Like I mentioned above, you can marinate the tofu in the same pan that you use for round two of baking. That saves you a dish, so it’s kind of a break-even, dishwise!
Orange Cranberry Holiday Tofu
For the Orange-Ginger Marinade
- 1/4 cup orange juice
- 1/4 cup brown sugar
- 1" piece peeled fresh ginger
- 1 tablespoon rice vinegar
For the Cranberry Holiday Tofu
- 1 block extra firm tofu – pressed and sliced into 8 "steaks"
- 1 cup fresh cranberries
- 1/4 cup sliced shallots
- 2 tablespoons maple syrup
- 2 2" sprigs fresh rosemary
- 1 small orange – sliced into 8 half-rounds, each 1/8" thick
- Preheat the oven to 400°F.
Marinate the Tofu
- Place all of the Orange-Ginger Marinade ingredients into your blender or food processor. Puree until smooth.
- Pour the marinade into an 8×8" glass pan.
Roast the Tofu
- Place the tofu cutlets into the marinade, making sure the marinade covers the top of the tofu. Let the tofu marinate for at least 30 minutes. More, if you can wait longer.
- In a medium bowl, mix together the cranberries, shallots, and maple syrup. Set aside.
- Remove the tofu from the pan, leaving the marinade in the pan (You'll need it there later!). Place the tofu on a lined baking sheet, and brush it with 2 tablespoons of the reserved marinade. Bake for 20 minutes, no need to flip.
- Remove the tofu from the oven and transfer it back to the glass pan that's still holding the marinade. Place the rosemary into the pan with the tofu.
- Top each slice of tofu with an orange half-round. Pour on the cranberry-shallot mixture along with any maple syrup remaining in the bowl. Spread the cranberry mixture to cover the tofu as evenly as possible.
- Bake for another 30 minutes, then serve the tofu with one of the orange half-rounds from the pan and a spoonful of cranberry-shallot mixture on top. You can put the extra sauce from the pan into a small bowl on the side, too!
- Pressing your tofu is mission critical in this recipe. Pressing is going to get you the toothsome texture you’d expect from a holiday roast. It also makes the tofu “thirsty”, so it will soak in more of that flavorful marinade.