Lemon Pepper Tofu
My new fav - Lemon peppaaaaaaaaaa tofu!
Yall, I was real ambitious with this one and decided to make my own lemon pepper sauce for this tofu and it did not dissapoint. Typically, lemon pepper recipes call for dried lemon zest but we didn’t need that for this! All you need is fresh lemon zest, lemon juice, salt, black pepper, garlic powder, and dried parsley
I used super firm tofu for this recipe and marinated it with coconut aminos, olive oil, and lemon juice. I tossed it in seasoned cornstarch (salt + pepper) and baked it to perfection!
Want to learn more about how I prep my tofu before cooking it? Check out this video on my Youtube Channel
If you decide to give this recipe a try, don’t forget to leave a comment below and share on social!
Ingredients:
- 1/2 - 3/4 block of extra firm tofu
- 1/4 cup of coconut aminos
- 1 Tbsp of olive oil
- The juice of 1/2 of a lemon
- 1 cup of corn starch (seasoned with salt + pepper)
- Spray oil
Lemon pepper sauce
- 1/2 tsp of salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- Zest from 1/2 of a lemon
- 1 Tbsp of lemon juice
- 1/4 tsp dried parsley
- 2-3 tbsps of vegan butter
Instructions:
- Preheat the oven to 400 degrees
- Drain and press the extra-firm tofu. Cut or break apart into bite-sized pieces
- In a bowl, combine 1 cup of cornstarch and 1/4 tsp of salt and pepper. Coat each piece of tofu with the cornstarch mixture
- Add the tofu to an oiled baking sheet and spray/brush the top of the tofu with oil (this will help the tofu become crispy, so make sure you spray generously). Bake in the oven for 30 minutes, flipping halfway through
- While the tofu bakes, melt 2-3 tbsp of vegan butter. Add the salt, black pepper, lemon zest, lemon juice, and dried parsley in a small bowl. Combine the melted butter with the seasoning mixture and set aside until the tofu has finished baking
- Add the tofu to a bowl along with the lemon pepper sauce and mix well
- Serve with your choice of sides and enjoy!
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