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Servings: 6
Calories: 92kcal
Equipment
- 7" x 5" Baking Dish
Ingredients
For the vegan ham:
- 5 ½ ounces soft tofu block
- ¼ cup nutritional yeast
- ¼ cup vegan ketchup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 clove garlic minced
- ½ teaspoon liquid smoke
- 1 teaspoon salt
- ¼ cup vital wheat gluten
- ¼ cup veggie stock use more if needed
For the glaze:
- ¼ cup vegan ketchup
- 2 tablespoons veggie stock
- 2 tablespoons molasses or maple syrup
Instructions
- Crumble the tofu with your hands over a cheesecloth and strain it to remove as much water as possible. Transfer the tofu crumbs to a food processor and add nutritional yeast, vegan ketchup, smoked paprika powder, garlic powder, onion powder, crushed garlic clove, liquid smoke, salt, and pulse until fully processed.5 ½ ounces soft tofu block, ¼ cup nutritional yeast, ¼ cup vegan ketchup, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 clove garlic, ½ teaspoon liquid smoke, 1 teaspoon salt
- Transfer the tofu mixture to a bowl and add the vital wheat gluten and veggie stock, and mix until soft; you should get an easy-to-mold dough.¼ cup vital wheat gluten, ¼ cup veggie stock
- Preheat the oven to 390°F/200°C. Transfer the mixture to a foil-lined baking dish (around 5 x 7 inches), top it with aluminum foil, place it in the air fryer basket, and bake for 40 minutes.
- In a small bowl, mix ketchup, veggie stock, and molasses or maple syrup for the ham glaze. Once the ham is cooked, flip it over another baking tray and make a cross pattern with a knife; insert one clove in every box and pour the glaze over the top. Bake for 15 more minutes or until fully caramelized. Remove from the oven, place on a serving platter, slice, and serve immediately.¼ cup vegan ketchup, 2 tablespoons veggie stock, 2 tablespoons molasses or maple syrup
Notes
- Tofu Texture: Draining the tofu properly is key! The drier your tofu crumbles are, the firmer and more ham-like the texture will be. Invest in a good quality cheesecloth or kitchen towel for efficient straining.
- Color: To add a pop of color and make this look a little more like ham, add 1-2 teaspoons of beet powder. This natural food coloring is pleasantly pink! Add ½ a teaspoon at a time, as it can be quite strong.
- Gluten-Free Option: No problem! Simply replace the vital wheat gluten with a gluten-free flour blend. Chickpea flour or a combination of almond flour and oat flour work well. Note that the texture might be slightly softer, so adjust the amount of veggie stock to achieve a moldable dough.
- Maple syrup and molasses: The main differences between maple syrup and molasses are how they are made (maple syrup is tree sap, and molasses is beet or cane sugar) and their density. Molasses is a bit thicker than maple. In a pinch, you could substitute brown sugar. The glaze would need to be cooked on the stove for a few minutes to dissolve the brown sugar granules before glazing the ham.
- Caramelization Control: Keep an eye on your ham during the final glazing stage. While you want a beautiful caramelization, avoid burning the glaze. If it starts to brown too quickly, tent the dish loosely with foil.
- Glaze Perfection: Want a thicker glaze? Simmer the glaze mixture in a small saucepan over medium heat for a few minutes until it reduces slightly. This will create a richer, more luxurious glaze for your ham.
- A little heat: We enjoy a dash of hot sauce in our glaze to add a little spice!
Nutrition
Calories: 92kcal | Carbohydrates: 14g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 641mg | Potassium: 216mg | Fiber: 1g | Sugar: 10g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
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