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Lemon Pepper Tofu

Lemon Pepper Tofu: A Zesty Vegan Meal Under 30 Minutes

Lemon Pepper Tofu is a quick and flavorful vegan meal packed with protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Super Firm Tofu This type yields the best texture and crispy results when cooked.
  • 3 tablespoons Cornstarch Coats the tofu to achieve a delightful crunch.
  • 2 tablespoons Oil Opt for high smoke point oils like avocado or canola for frying.
For the Asparagus
  • 1 bunch Asparagus A nutrient-rich veggie that pairs perfectly with the savory tofu.
  • 2 tablespoons Nutritional Yeast Enhances the umami flavor of the asparagus.
  • 2 tablespoons Lemon Juice Freshly squeezed adds acidity to brighten the dish.
For the Flavoring
  • 1 tablespoon Lemon Zest Enhances the citrusy aroma.
  • 1 teaspoon Cracked Black Pepper Adjust based on your spice preference.
  • 2 cloves Garlic Fresh cloves provide aromatic depth.
  • 1/2 teaspoon Red Pepper Flakes Omit or reduce for a milder kick.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Trim the tough ends off the asparagus and arrange them on a lined baking sheet. Drizzle with olive oil and season with salt, pepper, nutritional yeast, lemon juice, and lemon zest. Toss to coat and spread evenly. Bake for 15-20 minutes until tender and slightly crispy.
  2. Slice the tofu into your desired shapes. In a mixing bowl, combine cornstarch, salt, and black pepper. Toss the sliced tofu in the mixture until coated.
  3. Heat oil in a large non-stick skillet over medium-high heat. Add tofu pieces in a single layer without overcrowding. Cook for 5-7 minutes until golden brown, then flip and fry for another 5-7 minutes until crispy.
  4. Remove fried tofu and lower heat. In the same skillet, sauté minced garlic and red pepper flakes in remaining oil for about 1 minute. Pour in lemon juice and cook until it thickens, about 2-3 minutes.
  5. Return the tofu to the skillet and toss gently in the lemon sauce for 1-2 minutes. Serve alongside roasted asparagus, garnishing with extra lemon zest.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Crispier tofu can be achieved by freezing and pressing it before cooking. Adjust lemon juice and cracked black pepper to your taste. Use high smoke point oils for frying.

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