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.
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.
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.
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 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?
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.
Orange Cranberry Holiday Tofu Recipe
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
- 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!
Frequently asked questions
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.
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.
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.