Lemon Pepper Tofu

Make these lemon pepper tofu steaks to add to your favorite meal prep routine. Marinade tofu with lemon pepper seasoning and then slow-bake it to create the perfect sheet-pan dinner. Add cubed tofu to salads, sandwiches or as steaks for dinner.

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 20

Resting time 5

Total Time 45

Servings servings

Calories 183kcal

Author Marly McMillen

Equipment

1 Tofu Press

Ingredients

16 oz block extra firm tofu
¼ cup olive oil
2 tablespoons lemon pepper seasoning
2 medium lemons
2 cloves garlic
2 cups asparagus
1 medium red onion peel removed and cut into small segments
2 tablespoons almond flour substitute all-purpose flour, whole wheat flour, or gluten-free flour.

Cups - Metric

Instructions

Place tofu in a tofu press to remove excess liquid is was packed in. Or you can wrap it in a kitchen towel and place something heavy, like a pan, on top.
Zest and juice one of the lemons.
Stir together lemon zest, lemon juice, olive oil and garlic in a shallow lidded container.
Cut the tofu into 5 -7 slices to create cutlets. Add the cutlets to the marinade. Use a spoon to drizzle marinade over the tofu to make sure they're evenly coated. Cut the zested and juiced lemon into pieces and add those pieces to the marinade. Cover and refrigerate for 20 minutes (up to overnight for even more flavor).
When the tofu is ready to bake, preheat oven to 325°F/163°C. Place parchment paper on a baking sheet. Cut the remaining lemon into slices. Wash the asparagus. Place the cutlets on the pan along with the asparagus, red onion pieces, and lemon slices.
Stir flour into the remaining marinade and drizzle it over the top of the tofu and asparagus. Bake for 40 to 45 minutes, using tongs to flip the tofu about half-way through.
For extra golden tofu, turn up the heat to 350°F/175°C and cook for an additional 10 minutes.
Serve tofu with roasted asparagus with sides of rice or noodles.

Nutrition