Tangy, slightly sweet and peppery, this Saucy Lemon Pepper Tofu uses fresh lemon juice, lemon pepper seasoning AND lemon zest, plus extra firm tofu that we coat in the seasoning mix, bake to make super crispy, then quickly finish it off in a pan to coat in a sticky lemon pepper sauce! The result is an irresistible, mouthwatering lemon pepper tofu that’s a delicious, high-protein addition to any meal!
Friends, if you know me, you know I’m a mission to rebrand tofu.
What you once may have thought of as a bland, spongy block has been transformed into the most deliciously crispy, saucy, Mouthwatering Lemon Pepper Tofu that you’re about to crave.
We take tofu that we’ve pulled apart so that there’s jiggity, jaggety edges (to soak up alllll the seasoning!), bake it in a lemon pepper and nutritional yeast coating, AND quickly toss in the lemony sauce to finish it off. Basically the same method we used to make my 25-Minute Actually Tasty Baked Tofu with Peanut Sauce!
Putting lemon pepper seasoning in both the coating for the tofu and the sauce is something I perfected over a few tests and makes sure this tofu is PACKED with flavor!
As a Registered Dietitian, from a health perspective I obviously LOVE tofu because it’s packed with plant-based protein (a whopping 30 grams per serving!), iron and calcium, but it’s also super inexpensive and versatile, which is obvious because I have so many delicious and easy tofu recipes that can be the center of any meal!
And the best part? I’ve streamlined this easy tofu recipe so that it only takes 25 minutes to whip up, meaning it’s about to be your new weeknight staple!
Want to make this Lemon Pepper Tofu a balanced main dish? Amp up the lemony goodness with my Vegan Lemon Garlic Roasted Asparagus, which can cook at the same time as the tofu, then pair with rice or another grain of your choice!
Let’s Talk Ingredients
‘Kay, let’s get into the specifics:
Extra Firm Tofu: You’ll want to use extra firm tofu for this recipe to make sure it soaks up alllll of the lemon flavor. I’ve tried making this lemon pepper tofu with medium firm tofu instead, and hate to say that it’s just not as good, so you’ve been warned!
Lemon Pepper Sauce: I’ve also tested this recipe without the lemon pepper sauce, and can confirm that it’s still delicious! This is great if you’re in a pinch and need an even quicker recipe.
It’s obviously not AS good as the version with the sauce (because duh!), but like I said, it works!
Don’t Have Any Lemon Pepper Seasoning On Hand?
While I think this recipe is way better with the classic lemon pepper seasoning, I’ve tried replacing it with the zest of one lemon (additional to what’s in the sauce!), about 1/2 tsp of fresh cracked black pepper, and 1 tsp of garlic powder, and it’s still good, so this can work in a pinch!
Want to adjust the lemony-ness? Okay, I’m gonna be real with you, this tofu is pretty lemony. If you want to tone down the lemon flavor a little, you can reduce half the amount of lemon juice and use an extra tablespoon of maple syrup in the sauce!
Let’s Whip Up Some Lemony Tofu
Connect with Lauren
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or nutrition post.
25-Minute Saucy Lemon Pepper Tofu
Equipment
- 1 large sheet pan
- 1 Medium pan
- 1 Small bowl
Ingredients
For the Tofu
- 1 tbsp olive oil
- 1 block extra firm tofu torn into chunks
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tbsp lemon pepper seasoning
- 1/2 tsp salt
For the Sauce
- 1½ lemons juiced
- 1 lemon zested
- 1 tsp lemon pepper seasoning
- 2 cloves garlic minced
- 1 tbsp corn starch
- 1½ tbsp maple syrup
- 1 tbsp soy sauce
Instructions
Bake the Tofu
- Preheat the oven to 450℉. Line a baking sheet with parchment paper.
- In a large bowl, combine the torn tofu pieces, olive oil, corn starch, garlic powder, nutritional yeast, lemon pepper seasoning, and salt and toss well to combine.
- Place the tofu evenly on the baking sheet and bake for 20 minutes, or until the edges have turned lightly golden brown, flipping half way through.
Make your Sauce
- Meanwhile, make the sauce by whisking together the lemon juice, lemon zest, lemon pepper seasoning, minced garlic, cornstarch, maple syrup and soy sauce. Try to get the lumps out of the cornstarch, but don't worry too mych about them, as they'll smooth out when we heat the sauce!
- When there's about 5 minutes left of cooking time on the tofu, pour the sauce into a pan on your stove over medium heat, and bring to a low simmer to allow the sauce to reduce slightly and become thicker, moving the sauce around with a spatula every minute or so and making sure there aren't lumps in the cornstarch.
- Once the tofu is done cooking in the oven, add it ot the pan and toss well to combine. Serve and enjoy!
Notes
Nutrition
Did you try this recipe? Make sure to leave a review, take a photo and tag me at @tastingtothrive_rd so I can see!
A bit too salty and sour for our kids. Will make it with less salt & a little easier on the lemon. but I liked it! Thanks for sharing !
Hi Emily, thanks for letting me know! There’s already a note in the blog post sharing that the tofu is very lmeony, and how to reduce the lemony-ness, so try that method out next time 🙂
One of my favourite recipes in recent memory! I’ve already made it three times and have been craving it every week. I love the tartness, the lemon pepper seasoning is really tasty and I’ve been using it on vegetables too now that I have it in the kitchen!
I’m so glad you love it, Kirsten! Lemon pepper seasoning is SO good with veggies, I’ll have to share a recipe for that soon!
Soo good and flavourful! Will definitely be making this again
I’m so glad you love it, Hannah! Thank you for letting me know 🙂
Great flavor and texture, love it! Will keep this one in my recipe rotation!
I’m so glad you love it, Mariah!