Lemon Pepper Tofu

Crisp and zesty lemon pepper tofu! A simple plant-based meal that even the non-tofu lovers will enjoy. Serve it with rice and your go-to veggie sides for a perfectly balanced meal.

Lemon Pepper Tofu

Tofu is typically that one food that people either love or hate. It has the potential to take on so many flavors, but if it isn’t prepared correctly it can just be, well, meh.

This crispy lemon pepper tofu with a lemon butter sauce may just change that! It’s seriously an ideal weeknight meal. It comes together in 30 minutes, and pairs well with brown rice and a side of veggies.

The tofu is tossed together in a few simple seasonings like lemon zest, garlic powder, black pepper and tapioca flour, then lightly pan-fried until golden brown.

The lemon butter sauce is made from vegan butter, honey, lemon juice and some spices. It’s 100% optional since the tofu is flavorful enough on its own, but it adds such a delicious glaze to this recipe that I highly recommend it!

Serve it over your favorite grain with some roasted veggies. It’s a great way to incorporate plant-based protein into your dinner rotation, and a dish that the whole family will love!

Crispy Tofu

One of the best things about this recipe is that the tofu comes out crispy, without the need to press it for hours.

Blotting the tofu dry with a dish rag is key in getting the tofu to crisp up while pan-frying. I like to wrap it in a thin dish cloth and pat it dry for a few minutes.

The tapioca flour is another key ingredient that helps with that brown coating. The tofu is coated in the flour along with some spices, then pan-fried in oil until golden brown.

If you don’t have tapioca flour, you can substitute all-purpose flour, cornstarch or arrowroot flour.

This flavorful lemon pepper tofu is light, easy to make, and the perfect weeknight meal when you’re craving something nutritious!

If you try it, be sure to leave a comment and rating to let other people know what you think!

More tofu recipes you may like:

Cashew Tofu Stir-fry

Buffalo Tofu Nuggets

Crumbled Tofu Tacos with Kale Slaw

Vegan Zucchini Rollatini

Lemon Pepper Tofu

5 from 2 votes

Course: Dairy-Free, Gluten-Free, Main

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients

• 1 block extra firm tofu, 14 oz

• 2 tbsp tapioca flour, or substitute all-purpose flour, cornstarch or arrowroot

• 2 tbsp avocado oil or light olive oil

• 1 tsp lemon zest

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp crushed black pepper, plus more to top

• 1/4 tsp lemon pepper spice

• Lemon Butter Sauce (optional)

• 3 tbsp vegan butter

• 2 tbsp lemon juice, about 1/2 lemon

• 1 tsp honey (sub maple syrup for vegan)

• 2 tbsp chopped parsley

• Pinch of salt & pepper

• Serve with

• Brown or white rice

• Stir-fry veggies

• Roasted veggies

Directions

• Pat the tofu well using a dish rag or paper towel until it’s dry, and cut it into cubes. Transfer it to a large bowl.
• In a small bowl, combine the spices, flour and and lemon zest and mix well. Pour the spices over the tofu and gently toss together with your hands until each piece is coated.
• Heat a large skillet on medium heat for 1 minute. Pour in the oil, then add in your tofu.
• Cook the tofu on the pan for a total of 25-30 minutes, flipping each piece every 5 minutes. Halfway through, drizzle a little more olive oil over the top.
• Once the tofu has browned on all sides, remove it from the pan into a bowl.
• Lower the heat to medium/low and add in your butter, lemon juice, honey, parsley and salt and pepper and whisk it together until smooth for about 1 minute.
• Pour your tofu back into the pan and toss it in the lemon butter sauce.
• Top with crushed black pepper, chopped parsley and serve fresh over rice with your choice of sides!

Did you make this recipe?

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