If you’re searching for a lively, zingy plant-based dish that’s as simple as it is satisfying, Baked Lemon Pepper Tofu is about to become your new go-to. This recipe transforms humble tofu into golden cubes bursting with citrusy brightness and gentle heat, all with minimal fuss and maximum flavor. Whether you’re brand new to tofu or a seasoned fan, this dish’s crisp edges and peppery aroma promise to impress, making protein-rich eating feel vibrant, fresh, and utterly crave-worthy.
Ingredients You’ll Need
Baked Lemon Pepper Tofu keeps things brilliantly straightforward with a handful of staple ingredients that pack in a ton of personality. Each one serves a delicious purpose, working together to deliver bold flavors, irresistible texture, and that signature tangy kick.
- Extra-firm tofu (14 ounces): This sturdy variety easily soaks up the marinade and crisps up beautifully in the oven. Pressing it is key for maximum crunch.
- Olive oil (2 tablespoons): Adds richness and helps the tofu caramelize to a lovely golden brown while baking.
- Lemon juice (2 tablespoons): Provides that bright, refreshing zing that makes every bite pop.
- Lemon zest (1 teaspoon): Gives a concentrated citrus aroma that sets this tofu apart from the rest.
- Garlic powder (1 teaspoon): Adds mellow, savory depth without overpowering.
- Onion powder (1 teaspoon): Amplifies flavor and brings natural sweetness to the dish.
- Freshly ground black pepper (1 teaspoon): This is the backbone of the lemon pepper profile, providing warm, piquant notes.
- Salt (1/2 teaspoon): Enhances all the flavors and ensures each cube is perfectly seasoned.
- Cornstarch (1 tablespoon): Creates that addictively crispy coating once baked, without any frying needed.
How to Make Baked Lemon Pepper Tofu
Step 1: Press and Prepare the Tofu
To guarantee crispy edges and a meaty texture, start by draining the tofu and pressing it for at least 15 minutes. Place the tofu block between two plates and weigh it down with something heavy, like cans or a skillet. This step draws out excess moisture, ensuring your Baked Lemon Pepper Tofu browns splendidly in the oven. Once pressed, cut it into even 1-inch cubes for bite-sized perfection.
Step 2: Whisk Up the Flavorful Marinade
Grab a big bowl and whisk together the olive oil, lemon juice, lemon zest, garlic powder, onion powder, black pepper, and salt. This marinade is where all the magic happens: think zesty, peppery, and just garlicky enough to make your kitchen smell amazing. Every ingredient melds together to infuse the tofu with flavor from the inside out.
Step 3: Toss, Toss, Toss!
Add your tofu cubes right into the marinade and gently toss them until they’re evenly coated. This is when the tofu soaks up all that lemon pepper goodness. Now, sprinkle the cornstarch over the cubes and toss again—it might seem like a small step, but it does wonders for creating that crisp, irresistible crust that Baked Lemon Pepper Tofu is famous for.
Step 4: Arrange and Bake
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for effortless cleanup. Spread the marinated tofu cubes out on the sheet in a single layer, making sure they have a little breathing room. Halfway through baking (about 15 minutes in), use a spatula to flip each piece so every side gets golden and crisp. Bake for 25–30 minutes in total, until the cubes look deeply golden with crisp edges and a tantalizing aroma.
Step 5: Serve While Hot
Once your Baked Lemon Pepper Tofu is crisped to your liking, pull it out and serve warm. These cubes are delicious on their own but are equally fantastic scattered over salads, grain bowls, or roasted veggies. The contrast of warm, zesty tofu with cool fresh greens is simply irresistible!
How to Serve Baked Lemon Pepper Tofu
Garnishes
For a final flourish, shower your Baked Lemon Pepper Tofu with fresh herbs like chopped parsley or dill, a sprinkle of lemon zest, or even a twist of cracked black pepper. These pretty (and tasty) touches add freshness, color, and a little extra zing to your plate. If you like a hint of heat, a light sprinkle of chili flakes is a game changer!
Side Dishes
This crispy tofu loves to be the star of a vibrant bowl. Try pairing it with fluffy quinoa, brown rice, or roasted sweet potatoes. It also shines alongside sautéed greens, a generous heap of steamed broccoli, or tossed on top of a citrusy salad for an extra protein punch. Whatever sides you choose, their subtle flavors provide the perfect backdrop for the bold, lemon-peppery tofu.
Creative Ways to Present
Transform your tofu into tasty finger food by serving it with toothpicks and a creamy lemon-tahini dip for parties. Or, toss it into wraps, tuck it into pita breads with crunchy veggies, or pile high into Buddha bowls. For picnics or meal prep, this tofu is superb cold or room temperature, still boasting plenty of zest and crunch.
Make Ahead and Storage
Storing Leftovers
Place any Baked Lemon Pepper Tofu leftovers in an airtight container and refrigerate for up to 4 days. The crispy edges soften slightly but the flavors continue to meld, making cold leftovers perfect for tossing into salads or grain bowls.
Freezing
If you’re planning to store tofu longer, you can freeze it! Arrange baked cubes on a tray to freeze individually, then transfer to a freezer bag or container. Baked Lemon Pepper Tofu keeps well for up to 2 months this way, ready for quick lunches or dinners at a moment’s notice.
Reheating
To recapture that crave-worthy crispness, reheat tofu in the oven or air fryer at 375°F (190°C) for about 10 minutes, flipping halfway, until warmed through. The microwave works in a pinch, but your tofu will be a little softer—still totally delicious for wraps or stir-fries.
FAQs
Can I use firm tofu instead of extra-firm?
You can, but extra-firm tofu really holds its shape best and crisps up the most. If you only have firm tofu, press it very thoroughly to remove as much moisture as possible before marinating and baking.
How do I achieve the crispiest texture?
Pressing the tofu well, using enough cornstarch, and making sure to bake in a single layer with space between each cube are the three secrets. An air fryer is also fantastic for extra crunch!
Is Baked Lemon Pepper Tofu gluten-free?
Yes, this recipe is naturally gluten-free as long as you use certified gluten-free cornstarch and double-check all seasonings for hidden additives. It’s vegan, too!
Can I marinate the tofu in advance?
Absolutely! For even bigger, brighter flavor, marinate your tofu cubes in the lemon pepper mixture for up to 30 minutes before tossing with cornstarch and baking. The extra soak time means more zing in every bite.
What’s the best way to cut the tofu without breaking it?
After pressing, use a sharp knife to slice the tofu block into 1-inch cubes. Cut slowly and smoothly, and consider drying the block with a towel before slicing to avoid slipping.
Final Thoughts
If you’re looking for a way to jazz up your protein game, Baked Lemon Pepper Tofu is the answer. It’s fresh, fast, and completely customizable to whatever you’re craving. Don’t be surprised if it becomes your new favorite weeknight staple—give it a try and let the vibrant flavors speak for themselves!
Print
Baked Lemon Pepper Tofu Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Crispy and flavorful, this Baked Lemon Pepper Tofu is a delightful vegan protein option that pairs well with salads, grain bowls, or roasted vegetables. The tofu is marinated in a zesty blend of lemon, garlic, and spices, then baked to golden perfection.
Ingredients
Tofu:
- 14 ounces extra-firm tofu
Marinade:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Coating:
- 1 tablespoon cornstarch
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Tofu: Drain and press tofu for at least 15 minutes, then cut into 1-inch cubes.
- Make the Marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, onion powder, black pepper, and salt.
- Coat the Tofu: Add tofu cubes to the marinade and toss gently to coat. Sprinkle cornstarch over the tofu and toss again until evenly coated.
- Bake the Tofu: Arrange tofu on the baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
- Serve: Serve hot as a protein addition to salads, grain bowls, or roasted vegetables.
Notes
- For extra flavor, marinate the tofu in the lemon pepper mixture for 30 minutes before baking.
- This recipe can also be made in an air fryer at 375°F (190°C) for 15–18 minutes.
- Prep Time: 20 minutes (including pressing tofu)
- Cook Time: 30 minutes
- Category: Main Course, Protein
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 160
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 0 mg
