Blood Orange Glazed Tofu 8.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Dec 19, 2016

This is sweet and bright, and perfect for the holidays.

Serve with mashed sweet potatoes, roasted squash, risotto or the like.

Make Ahead: The tofu needs to marinate for at least 1 hour at room temperature; or cover and refrigerate it up to overnight.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • Two 14-ounce packages extra-firm tofu, drained
  • 2 teaspoons olive oil, plus more for greasing the dish
  • 3 tablespoons grated, peeled fresh ginger root (from a 4-inch piece)
  • 4 cloves garlic, finely chopped
  • 1 heaping tablespoon grated blood orange zest and 1/2 cup blood orange juice, plus blood orange slices, for garnish (from 2 to 3 oranges)
  • 2 tablespoons maple syrup
  • 4 teaspoons low-sodium tamari (may substitute low-sodium soy sauce)


Wrap each block of tofu in paper towels and place on a plate. Place a second plate on top and put a large unopened can of tomatoes, beans or another heavy object on top; let the tofu exude liquid for about 30 minutes. Unwrap, and pat the tofu dry with paper towels.

(Alternatively, you can set the drained and wrapped tofu blocks on a microwave-safe plate and microwave on HIGH for 30 seconds. Remove the paper towels, rewrap the tofu with fresh ones, and microwave on HIGH for another 30 seconds. Repeat one or two more times, until the tofu is noticeably firmer.)

Lightly grease a 9-by-13-inch baking dish with oil.

Whisk together the ginger, garlic, blood orange zest and juice, the maple syrup, tamari and the 2 teaspoons of oil in a medium bowl until well combined. Pour into the baking dish; this is your marinade.

Cut each block of tofu crosswise into eight equal slices. Place them in the marinade, turning them to coat. Let them sit at room temperature for 1 hour, turning the slices again halfway through. (Or cover them with plastic wrap and marinate in the refrigerator up to overnight.)

Preheat the oven to 375 degrees.

Cover the baking dish with aluminum foil. Bake for 20 minutes, then remove the foil and turn the tofu pieces over. Bake uncovered for 15 minutes, until most of the liquid has been absorbed and has thickened into a glaze.

To give the tofu more chewiness, broil the slices for 2 minutes on each side.

Serve hot, garnished with the blood orange slices.

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Recipe Source

Adapted from Isa Chandra Moskowitz’s “The Superfun Times Vegan Holiday Cookbook” (Little, Brown and Co., 2016).

Tested by Joe Yonan.

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