Here’s a delicious little pig-saver ham for your Easter dinner. I’ve seen similar recipes that stud the tofu with whole cloves, and you can do that if you’d like, but I tried it and found the taste too strong. Do not add ground cloves to the marinade if you do. As long as your oven is on, you might as well fill up the space and toss in some small garnet yams  — the best — sweet potatoes, or squash. They take about the same amount of time to cook.

Ingredients:

1 package extra-firm tofu, such as Heiwa

¼ cup orange or pineapple juice

3 Tbsp. soy sauce

3 Tbsp. maple syrup

1 Tbsp. Dijon mustard

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. smoked paprika

½ tsp. ground ginger

½ tsp. liquid smoke

1/8 tsp. cinnamon

Tiny pinch ground cloves (optional)

1 cup (more or less) pineapple chunks

1 Tbsp. nondairy butter

1 Tbsp. orange marmalade

Directions:

1. Drain the block of tofu and set it up on its side. Slice it into two slabs. Set the slabs on a kitchen towel and blot the tops. Let them drain and dry for an hour or so.

2. Make thin diagonal crisscross slices (diamond pattern) in the tops of the slabs, about ¼ inch thick. Be careful not to cut too deep, as you don’t want the tofu to fall apart. Place the tofu slabs close together in a dish that just barely accommodates them.

3. In a bowl, combine the juice, soy sauce, mustard, garlic and onion powders, smoked paprika, ginger, liquid smoke, cinnamon, and cloves (if using). Pour this mixture over the tofu slabs and refrigerate for a few hours or overnight. If the marinade doesn’t completely cover the slabs, baste them now and then.

4. Preheat your oven to 375 degrees.

5. Line a baking dish or small sheet pan with parchment and spray it with nonstick spray. Carefully lift the tofu slabs out of the marinade and place them on the parchment. Arrange the pineapple chunks closely around them. Save the marinade to make the glaze.

6. Bake at 375 degrees for 45 minutes.

7. While baking, make the glaze. In a small saucepan, combine the leftover marinade, butter, and marmalade. Bring it to a boil while stirring, reduce the heat to low, and cook until the glaze is thickened and reduced to about ¼ cup..

8. After the tofu has baked for 45 minutes, remove it from the oven and spoon/spread the glaze over the top. Return to the oven for another 15 minutes.

9. Let rest for a few minutes before serving.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.