Make this easy Lemon Pepper Tofu for a quick, flavorful, protein-packed vegan dinner. Bake up some asparagus alongside the tofu and serve with white rice for a complete meal.
This lemon pepper tofu is like a vegan version of lemon pepper chicken!
Often, lemon pepper chicken is pan-cooked, but I find that tofu dishes like this have the best flavor and texture when baked. So this lemon pepper tofu is baked.
Plus, when you bake the tofu, you can add some asparagus alongside and cook your veggies at the same time.
Serve with rice or your favorite healthy carbohydrate. Or just serve the tofu and veggies for a delicious, easy, nutrient-dense vegan dinner.
If you want, you can make a full dinner with asparagus and rice!
Step 1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2. In a small bowl mix the lemon juice, soy sauce, black pepper, and lemon zest.
Step 3. Slice tofu into in half height wise, and then again length wise to create four slabs.
Step 4. Arrange the tofu on the prepared pan and brush both sides with the lemon pepper mixture.
Step 5. Bake for 20 minutes.
Step 6. Meanwhile, in a small bowl mix the remaining lemon juice, black pepper, lemon zest, and salt.
Step 7. When the tofu has baked 20 minutes, add the asparagus to pan and brush with lemon pepper mixture. If desired, top the asparagus with a few slices of lemon. Return the pan to the oven and bake 20 minutes more.
Step 8. Meanwhile cook the rice according to the package directions.
Step 9. Serve the tofu and asparagus with the rice and a garnish of lemon slices.
I used Hodo tofu which does not require any pressing. You can also make this lemon pepper tofu with a regular 14-ounce block of extra firm tofu - you can press it while you heat up the oven, or simply follow the recipe as written - your tofu may not be as crisp with this option.
I definitely recommend investing in a lemon zester. Lemon and lime zest add so much flavor to citrus recipes. But, if you're in a pinch, you can omit the zest.
Store this tofu in the refrigerator in an air-tight container. It will last for 5-7 days.
For the crispiest results when reheating, place back in the oven at 350°F or an air fryer at 300°F and heat for a few minutes until warm. Otherwise, just microwave!
Thank you God for this nourishing meal. Thank you for the food on this table, allow it to fuel and fill our bodies to do Your work. Amen.
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Make this easy Lemon Pepper Tofu for a quick, flavorful, protein-packed vegan dinner. Bake up some asparagus alongside the tofu and serve with white rice for a complete meal.
Tofu
Asparagus & Rice
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