If you’re looking for a flavor-packed, easy, and satisfying plant-based dinner, Baked Lemon Pepper Tofu needs to be on your menu this week. Crispy on the outside, tender on the inside, and bursting with tangy citrus and a bold peppery kick, this tofu recipe turns humble ingredients into a protein-rich star. Whether you tuck it into bowls, salads, or wraps, this dish is an absolute delight for tofu lovers and skeptics alike!
Ingredients You’ll Need
The magic of Baked Lemon Pepper Tofu comes from just a handful of pantry staples and a couple of fresh ingredients. Each plays a vital role, from making the tofu extra crispy to adding layers of zesty, savory flavor. Here’s what you’ll need and why:
- Extra-firm tofu: The star ingredient, extra-firm tofu gives you the best texture, especially after pressing out excess moisture.
- Olive oil: Adds a hint of richness and helps the seasonings stick for perfectly golden, crisp edges.
- Fresh lemon juice: Brings bright tanginess that wakes up the whole dish.
- Lemon zest: Intensifies the citrus flavor, delivering an aromatic punch.
- Cracked black pepper: The signature spice for that bold lemon-pepper flavor, use fresh cracked if you can!
- Garlic powder: Infuses every bite with mellow, savory depth and a hint of warmth.
- Onion powder: Quietly amplifies the overall savoriness, making the tofu even more crave-able.
- Salt: A must for drawing out all the other flavors and making them pop.
- Cornstarch: The secret weapon for ultra-crisp, golden edges without deep frying.
How to Make Baked Lemon Pepper Tofu
Step 1: Prep the Tofu
Begin by draining and pressing your tofu to remove as much excess water as possible. You can use a tofu press or simply wrap the block in a clean towel and set something heavy on top for at least 15 minutes. This step is crucial for getting that coveted crispiness in your Baked Lemon Pepper Tofu.
Step 2: Mix the Marinade
In a large bowl, combine the olive oil, lemon juice, lemon zest, cracked black pepper, garlic powder, onion powder, and salt. Whisk everything together until it forms a zippy, aromatic dressing. This will coat the tofu and infuse every bite with lively flavor.
Step 3: Coat the Tofu
Cut the pressed tofu into bite-sized cubes, then gently add them to the bowl with the marinade. Toss carefully to coat each piece without breaking them. For even more intensity, let the tofu marinate here for up to 30 minutes (totally worth it if you have the time).
Step 4: Add Cornstarch for Crispiness
Sprinkle the cornstarch evenly over the marinated tofu and toss again. This light layer works wonders for crisping the outsides as the tofu bakes, making the texture irresistible.
Step 5: Bake the Tofu
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the tofu cubes in a single layer, giving them a little room to breathe. Bake for 25 to 30 minutes, flipping halfway, until the tofu is golden brown and crispy on the edges. Your kitchen will smell amazing!
Step 6: Serve and Enjoy
Once your Baked Lemon Pepper Tofu is hot and crisp, serve it right away. It’s ideal as a protein-packed main, or tucked into grain bowls, tossed with salads, or in your favorite vegan wrap.
How to Serve Baked Lemon Pepper Tofu
Garnishes
A finishing flourish really takes Baked Lemon Pepper Tofu over the top. Try a sprinkle of fresh parsley or thinly sliced green onions for color, or another light shower of lemon zest and cracked black pepper just before serving for that extra spark.
Side Dishes
This tofu pairs perfectly with so many sides! Fluffy jasmine rice or quinoa, roasted veggies, or a simple green salad all complement the punchy flavors. You can also tuck it into pita bread with crunchy lettuce and a dollop of vegan tzatziki for a fresh, Mediterranean-inspired meal.
Creative Ways to Present
Think beyond bowls and salads! Try skewering cubes of Baked Lemon Pepper Tofu for tapas-style appetizers, or layering them into lettuce wraps with avocado and sliced radishes. Or, get cozy and toss the tofu atop creamy risotto for something extra comforting and unexpected.
Make Ahead and Storage
Storing Leftovers
Any leftover Baked Lemon Pepper Tofu will keep beautifully in an airtight container in the refrigerator for up to three days. Let it cool completely before storing to help preserve its crisp edges.
Freezing
For longer storage, you can freeze this tofu. Arrange cooled cubes on a tray to freeze individually first, then transfer to a freezer-safe bag or container. Thaw in the fridge overnight before reheating; though the texture will be a bit chewier, the flavors still shine.
Reheating
To restore the crisp factor, reheat the tofu in a hot oven or toaster oven at 375°F for 8 to 10 minutes. You can also use an air fryer for a few minutes or a quick sauté in a nonstick pan. The microwave works in a pinch, though the tofu may lose some of its signature crunch.
FAQs
Can I use other types of tofu for this recipe?
Extra-firm tofu is the best choice for its sturdy, springy bite, but firm tofu can also work if you press it well. Silken and soft tofu will be too delicate and won’t hold up during baking.
Is it possible to make Baked Lemon Pepper Tofu oil-free?
Yes! For an oil-free version, you can replace the olive oil with a tablespoon or two of vegetable broth or aquafaba. The tofu won’t get quite as crisp, but the flavor will still be vibrant and delicious.
How do I make this in an air fryer?
Simply follow the marinade and coating steps, then cook in a preheated air fryer at 375°F for about 15 to 18 minutes, shaking the basket halfway. This gives you a quicker, super-crispy version of Baked Lemon Pepper Tofu!
What’s the best way to press tofu if I don’t have a tofu press?
Wrap the drained tofu block in a clean kitchen towel, place it on a rimmed plate, and top with a heavy skillet or a couple of canned goods. Let it sit for 15 to 30 minutes to remove as much water as possible.
Can I use bottled lemon juice and pre-ground black pepper?
You can, but for the brightest, most lively flavor in Baked Lemon Pepper Tofu, fresh lemon juice and freshly cracked black pepper are worth the extra effort. They really make the dish sing!
Final Thoughts
If you’re ready to fall in love with tofu (or want to wow your tofu-skeptical friends), give Baked Lemon Pepper Tofu a place at your table. It’s zesty, soulful, and bursting with flavor in every bite. I can’t wait for you to try it and see how easy and delicious plant-based protein can be!
Print
Baked Lemon Pepper Tofu Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Baked Lemon Pepper Tofu is a delightful vegan dish that offers a perfect blend of zesty lemon and peppery flavors, creating a crispy exterior while keeping the tofu tender inside. This recipe is easy to make and versatile, ideal for main courses, salads, bowls, or wraps.
Ingredients
Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
Lemon Pepper Mixture:
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 ½ teaspoons cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Coating:
- 1 tablespoon cornstarch
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Lemon Pepper Mix: In a large bowl, combine olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, and salt. Add tofu cubes and coat evenly.
- Coat with Cornstarch: Sprinkle cornstarch over the tofu and toss to coat.
- Bake: Arrange tofu on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Serve: Serve hot as a main or in salads, bowls, or wraps.
Notes
- Marinate tofu in the lemon pepper mix for enhanced flavor.
- Air fry at 375°F for 15-18 minutes as a quicker cooking option.
Nutrition
- Serving Size: 1/4 block of tofu
- Calories: 170
- Sugar: 0.5 g
- Sodium: 360 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 0 mg
