If you’re looking for a dish that bursts with bold citrus flavor, delivers serious crunch, and is strikingly easy to whip up, Baked Lemon Pepper Tofu is exactly what you need. This vegan-friendly main is a celebration of simple ingredients and fresh, zesty notes, guaranteed to brighten up any dinner plate. Whether you’re cooking for a plant-based crowd, meal-prepping for the week, or just craving something delightfully different, this recipe captures the spirit of vibrant home cooking and delivers satisfaction in every bite. Trust me, once you try Baked Lemon Pepper Tofu, you’ll be coming back to it again and again!
Ingredients You’ll Need
Every ingredient in this recipe works overtime, creating a magical balance of tangy, peppery, and savory flavors. You won’t need anything fussy for Baked Lemon Pepper Tofu—just kitchen staples that together transform tofu into the star of the show.
- Extra-firm tofu: The foundation of the dish; its hearty texture soaks up all the flavors and crisps up beautifully in the oven.
- Olive oil: Helps the tofu bake up golden and adds a subtle richness that ties everything together.
- Freshly squeezed lemon juice: Gives the tofu its signature bright tang and awakens your taste buds.
- Lemon zest: Packs concentrated citrus aroma and flavor, making the tofu pop with each bite.
- Freshly ground black pepper: Adds robust spice and an aromatic kick that balances the lemon perfectly.
- Garlic powder: Delivers mellow, savory depth without the hassle of mincing garlic.
- Onion powder: Offers gentle sweetness and rounds out the flavor profile seamlessly.
- Salt: Enhances all the other seasonings and sharpens every flavor note.
- Cornstarch: The secret to that crave-worthy crispy exterior on each piece of tofu.
How to Make Baked Lemon Pepper Tofu
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This little bit of prep means your tofu won’t stick, and cleanup will be a breeze—win-win!
Step 2: Make the Zesty Marinade
In a large bowl, mix together the olive oil, freshly squeezed lemon juice, fragrant lemon zest, black pepper, garlic powder, onion powder, and salt. This becomes the flavor powerhouse for your Baked Lemon Pepper Tofu, coating every cube with that unmistakable zippy punch.
Step 3: Coat the Tofu
Add your pressed and cubed extra-firm tofu into the bowl with the marinade. Gently toss the cubes so each one is evenly coated—don’t rush this part, as the better the tofu is covered, the tastier every bite will be. Once that’s done, sprinkle in your cornstarch and toss again to ensure a light, even layer forms on all sides. The cornstarch is what transforms plain tofu into those crispy, golden nuggets you crave.
Step 4: Bake for Golden Perfection
Spread the tofu cubes out in a single layer on your prepared baking sheet, making sure the pieces aren’t touching. This little spacing trick ensures maximum crispiness. Bake for 25 to 30 minutes, flipping each piece halfway through. You’ll know your Baked Lemon Pepper Tofu is ready when it’s deeply golden and irresistible on the outside, yet still tender within.
Step 5: Rest and Serve
As tempting as it is to dive right in, let your tofu cool for just a few minutes before serving. This helps it crisp up even more, and gives the flavors a moment to settle. Now, dig in and enjoy that first mouthwatering bite!
How to Serve Baked Lemon Pepper Tofu
Garnishes
Sprinkle your Baked Lemon Pepper Tofu with extra lemon zest, thinly sliced green onions, or a shower of chopped fresh parsley for a burst of color and a hint of freshness. Even a crack of extra black pepper can make the flavors sing.
Side Dishes
This tofu is perfectly at home atop fluffy rice, mixed into roasted or steamed vegetables, or served alongside a crisp mixed greens salad. For a more heartier meal, nestle it into a warm pita or wrap and add a generous dollop of hummus or vegan tzatziki.
Creative Ways to Present
Try layering Baked Lemon Pepper Tofu over grain bowls with quinoa and roasted broccoli, tossing it into noodle stir-fries, or piling it onto skewers for a fun appetizer. You can even chop it into smaller cubes and use it as a protein-packed salad topper for office lunches that are anything but boring.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep leftover Baked Lemon Pepper Tofu in an airtight container in the fridge for up to 4 days. It stays quite crisp and flavorful, making it a meal prep hero that’s ready when you are.
Freezing
You can absolutely freeze this dish! Arrange the tofu cubes in a single layer on a tray, freeze until solid, then transfer to a freezer bag. They’ll keep their texture and zing for up to two months—just stash and forget until you need an effortless protein boost.
Reheating
To bring your tofu back to crispy life, spread it out on a baking sheet and warm at 350°F (175°C) for about 10 minutes. The air fryer also works wonders here—just a few minutes at 350°F and you’re back in business.
FAQs
How do I press tofu without a tofu press?
No tofu press? No problem. Wrap the tofu block in a few layers of paper towel or a clean kitchen towel, set it on a plate, and weigh it down with a skillet or something heavy for 20 minutes. This draws out excess water, prepping the tofu for its flavorful bath.
Can I make Baked Lemon Pepper Tofu oil-free?
Yes, you can skip the olive oil if preferred. Just be aware the tofu won’t get quite as golden and crisp, but you’ll still get fantastic bright, peppery flavor. Consider increasing the lemon juice slightly and don’t skimp on the cornstarch for best results.
Is freshly ground black pepper necessary?
Freshly ground black pepper truly elevates the dish with a bold, aromatic heat that pre-ground pepper just can’t match. However, use what you have! Just try grinding some fresh if you really want that peppery punch.
Can I use a different citrus instead of lemon?
Absolutely! Lime or even orange zest and juice would create a new twist, bringing their own unique brightness. Lemon remains the classic, but experimenting with other citrus can be delicious and fun.
What’s the best way to get the tofu extra crispy?
For maximum crunch, be sure you spread the tofu cubes out so they’re not touching and use plenty of cornstarch for that beautiful, shattery crust. If you’re keen on extra crispiness, the air fryer at 375°F for 15–18 minutes gives a next-level crunch.
Final Thoughts
If you’re in need of an easy, flavor-packed staple to spice up your weeknights, Baked Lemon Pepper Tofu delivers every single time. It’s one of those recipes you’ll want to share, repeat, and reimagine—deliciously simple, endlessly versatile, and always a bright spot on any table. Give it a try and prepare to fall in love with tofu all over again!
Print
Baked Lemon Pepper Tofu Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Baked Lemon Pepper Tofu recipe is a flavorful and easy way to enjoy tofu. The tofu is marinated in a zesty lemon pepper mixture, then baked until crispy on the outside and tender on the inside. Perfect for a healthy vegan main course.
Ingredients
Main Ingredients:
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 ½ teaspoons freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the tofu: In a large bowl, combine olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, and salt. Add the tofu cubes and toss gently to coat evenly. Sprinkle in the cornstarch and toss again until tofu is well coated.
- Bake the tofu: Spread the tofu on the prepared baking sheet in a single layer. Bake for 25 to 30 minutes, flipping halfway through, until golden brown and slightly crispy. Remove from the oven and let cool for a few minutes before serving.
Notes
- For crispier tofu, use an air fryer at 375°F for 15–18 minutes.
- Pairs well with rice, roasted vegetables, or in wraps and salads.
- If you prefer less spice, reduce the black pepper to 1 teaspoon.
Nutrition
- Serving Size: 1/4 block tofu
- Calories: 170
- Sugar: 0g
- Sodium: 330mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 0mg
