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    Home » Simple Vegan Recipes » Holiday recipes

    Cranberry Baked Holiday Tofu

    Last Modified: Oct 17, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    holiday tofu on a plate with kale salad
    baked holiday tofu in a baking pan
    baked holiday tofu in a baking pan, text overlay

    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!

    baked holiday tofu in a baking pan

    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.

    Jump To:
    • Recipe notes
    • Serving and storage directions
    • Orange Cranberry Holiday Tofu Recipe
    • Frequently asked questions

    I love oven recipes for big, holiday meals, because the leave you with the time you need to make the rest of the feast.

    Most of the prep time for this recipe 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 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.

    Recipe notes

    It is crucial that you press your tofu for 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.

    I love pressing my tofu with the EZ Tofu Press. The EZ Tofu Press gets around ½ cup of water out of the block, which leaves it super firm and ready to soak in that good Orange-Ginger Marinade.

    pressing tofu with the EZ Tofu Press

    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.

    image collage showing how to slice the tofu and marinate it, how to arrange the orange slices and cranberry topping

    For round two of baking, place the tofu into an 8x8" 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?

    holiday tofu on a plate with kale salad

    Serving and storage directions

    Wondering what goes with this holiday tofu? Here are some of my favorite sides to pair with it.

    • cauliflower mashed potatoes
    • maple roasted root vegetables
    • no-cook miso gravy
    • butternut squash 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?

    If you do have leftovers, they will keep in the refrigerator for three to five days.

    baked holiday tofu in a baking pan

    Orange Cranberry Holiday Tofu Recipe

    This festive, cranberry-studded holiday tofu is easy to make and so, so flavorful. It's a real sweet-tart flavor explosion!
    Prevent your screen from going dark
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Holiday, Vegan
    Keyword: christmas tofu, cranberry tofu, holiday tofu, thanksgiving tofu
    Prep Time: 35 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 25 minutes
    Servings: 4
    Calories: 180kcal
    Author: Becky Striepe

    Ingredients

    For the Orange-Ginger Marinade

    • ¼ cup orange juice
    • ¼ 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
    • ¼ cup sliced shallots
    • 2 tablespoons maple syrup
    • 2 2" sprigs fresh rosemary
    • 1 small orange - sliced into 8 half-rounds, each ⅛" thick

    Instructions

    • Preheat the oven to 400° F.

    Marinate the Tofu

    • Place all of the marinade ingredients into your blender or food processor. Puree until smooth.
    • Pour the marinade into an 8x8" 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!

    Video

    Notes

    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. 
    Leftover will keep for 3-5 days in the fridge. Reheat in the microwave or spoon some leftover sauce on top and pop the tofu back into the oven at 350° F for 8-10 minutes.

    Nutrition

    Nutrition Facts
    Orange Cranberry Holiday Tofu Recipe
    Amount per Serving
    Calories
    180
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    0.3
    g
    2
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    0.4
    g
    Sodium
     
    83
    mg
    3
    %
    Potassium
     
    399
    mg
    11
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    27
    g
    30
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    151
    IU
    3
    %
    Vitamin C
     
    43
    mg
    52
    %
    Calcium
     
    68
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    Why bake the tofu twice?

    This recipe is based on my pineapple-glazed tofu (which is based on my twice-baked BBQ tofu!). It uses my twice-baked method to yield tofu that's firm and flavorful. I think you're going it love it!

    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.

    Can you make this ahead?

    You sure can! I recommend doing the first round of baking, then assembling the tofu with the orange and cranberry topping. Store that in the refrigerator, covered, up to overnight.

    The next day, pull the pan out of the fridge, preheat the oven, and do the second round of baking as directed.

    What's the best way to season tofu?

    If you want your tofu to be incredibly flavorful, your best bet is to marinate it. This recipe calls for 30 minutes of marinating, but feel free to let that tofu drink in the marinade for up to an hour, if you have the time.

    More Vegan holiday recipes

    • 15 Minute Vegan Eggnog Recipe
    • Lentil Soup Mix for Holiday Giving (+ free printable recipe card!)
    • Vegan Stuffed Mushrooms with Creamy Basil Tofu Ricotta
    • Baked Vegan Latkes

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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      Recipe Rating




    1. Sarah De la Cruz

      December 22, 2019 at 3:09 am

      5 stars
      I made this tonight for a family pre- Christmas celebration! It was so good! My kids begged for seconds, and I even got my non vegan family members to try some! Definitely will make it again!

      Reply

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    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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