Lemon Pepper Tofu (Baked Vegan Dinner)
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.
Ingredients
Tofu
- 1 Block Super Firm Tofu *See notes
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Soy Sauce, Tamari, or Liquid Aminos
- 2 Teaspoons Black Pepper
- 1 Teaspoon Lemon Zest
- 2 Small Lemons sliced (optional)
Asparagus & Rice
- 1 1 Pound Bunch Asparagus
- 2 Teaspoons Lemon Juice
- 1 Teaspoon Black Pepper
- ½ Teaspoon Lemon Zest
- ½ Teaspoon Salt
- 1 Cup Dry White Rice or grain of choice
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl mix the lemon juice, soy sauce, black pepper, and lemon zest.
- Slice tofu into in half height wise, and then again length wise to create four slabs.
- Arrange the tofu on the prepared pan and brush both sides with the lemon pepper mixture.
- Bake for 20 minutes.
- Meanwhile, in a small bowl mix the remaining lemon juice, black pepper, lemon zest, and salt.
- 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.
- Meanwhile cook the rice according to the package directions.
- Serve the tofu and asparagus with the rice and a garnish of lemon slices.
Notes
*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.
**Nutrition information includes asparagus and rice.
Nutrition
Calories: 300kcal | Carbohydrates: 48g | Protein: 18g | Fat: 4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 547mg | Potassium: 319mg | Fiber: 5g | Sugar: 2g | Vitamin A: 866IU | Vitamin C: 10mg | Calcium: 266mg | Iron: 5mg