If you have been following the blog for a while, you already know that I love whisky. It’s in my genes after all! It therefore won’t come as a surprise to you that I decided to come up with a delicious vegan Christmas roast that includes whisky.
This recipe takes a bit longer and has a few more steps than what I usually share, but when it comes to a nice Christmas meal, I want to go all out.
I will serve it with Irish roast potatoes, roast Brussel sprouts and gravy. There will likely be a few more veggies but I am not to sure what they will be yet.
Enjoy!
Maple & Whiskey Glazed Tofu Roast
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Marinating time 12 hours
Total Time 2 hours 40 minutes
Servings 4
Ingredients
- 1 block extra firm tofu
- 1 orange sliced
- 20 whole cloves (approximately)
For the tofu marinade:
- 1/4 cup olive oil
- 4 tbsp Maple syrup
- 1 tsp liquid smoke
- ¼ cup tamari sauce
- 3 garlic cloves crushed
For the glaze:
- 1/4 cup brown sugar
- 1/3 cup orange juice
- 2 tbsp vegan butter
- 1 tbsp water
- 3 tbsp whiskey
- 3 cloves garlic crushed
- 1 tsp smoked paprika
Instructions
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The morning of or night before you plan on eating the roast, open, drain and press your block of tofu. If you do not own a tofu press, simply place an absorbing towel under and over the tofu block and put a heavy object (such as a cast iron pan) on top. After 15 minutes, change the towels and repeat for another 15 minutes. It is important that the tofu be well pressed for this recipe as to allow the marinade to fully enter the block.
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While the tofu is getting pressed, combine all the marinade ingredients. Once the tofu is pressed, place it in a box big enough that it fits in but small enough that there is only a tiny bit of space around it. Pour all the marinade over, cover and place in the refrigerator. Flip the block halfway through.
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When the tofu has marinated and is ready to bake, preheat the oven to 375 degrees F, and line a small baking dish (no bigger than 9x13) with parchment paper. Place orange slices at the bottom and top with the marinated tofu block. Using a small knife, cut the top of the tofu into diamond-like shapes and place the whole cloves on top, in each intersection.
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Bake for 50-60 minutes, until the edges get dark.
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While the tofu is baking, combine all the glaze ingredients into a saucepan, stirring very well. Bring to a boil and lower to simmer for approximately 30 minutes, until reduced by approximately half. It should be fairly thick.
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After the tofu has bakes for the full time suggested in step 4, remove from the oven and pour the glaze over, making sure not to miss any part. Return to the oven and bake for a further 10 minutes until edges have darkened. You don’t want it to burn, but you want it to thicken and darken.
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Let your roast cool for a few minutes and remove the cloves and oranges from the bottom. Enjoy!
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