Vegan Sticky Pomegranate Tofu Steaks

Looking for a delicious tofu recipe? Why not try these sticky pomegranate tofu steaks, the perfect centrepiece to any meal.

A rich marinade and mouthwateringly sticky glaze poured over tofu slices and baked until caramelised, then topped with pomegranate seeds and fresh coriander. Delicious.


  • No honey? Swap for maple syrup. 
  • No balsamic vinegar? Use pomegranate molasses.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 2


1 Pomegranate

1 Red onion (peeled and cut in quarters)

2 tbsp Tomato puree

1 tbsp Caster sugar

1 tbsp Runny honey

½ tsp Ground cinnamon

2 tbsp Olive oil

2 tbsp Balsamic vinegar

Salt & pepper

1 block Firm tofu (280g)

Fresh coriander (for serving)


  1. Cut the pomegranate into quarters and fill a large mixing bowl with cold water. Add the pomegranate quarters to the water and use your hands to separate the seeds from the peel. The peel will float to the top, and the pomegranate seeds will sink to the bottom. Take out the peel from the top of the water, then drain the seeds and set aside.
  2. Add half the pomegranate seeds to a food processor, along with the red onion, tomato puree, sugar, honey, cinnamon, balsamic vinegar, olive oil and a pinch of salt and pepper. Blend until smooth.
  3. Preheat the oven to 200C/180c fan/ gas mark 7.
  4. Cut the tofu block into 4 “steaks”. Put them in a bowl and pour the pomegranate glaze all over. Mix well to coat and set aside to marinate for at least 10 minutes (you could even leave them overnight, if you have the time).
  5. Line a baking tray, then place the tofu steaks on top and pour the glaze all over. Roast in the oven for 30-40 minutes, until the glaze has thickened and caramelised a little. 
  6. Transfer to a serving dish and scatter over the leftover pomegranate seeds and top with fresh coriander. Serve immediately.
sticky pomegranate tofu steaks on a white plate with a knife

How to store

Store uncooked or cooked in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. 


Chop the leftover tofu steaks into cubes and toss in salads. Try it with roasted squash and rocket, or with shredded cabbage, a ginger dressing and fresh coriander.

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