Lemon Pepper Tofu
Serves: 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!
I made this last night and was blown away by how simple but delicious this recipe was! I used arrowroot powder, and since I didn’t have lemon pepper seasoning just did extra black pepper and a whole lemon worth of zest. Absolutely delish! The butter sauce with fresh parsley is amazing, definitely make it. Serve with brussel sprouts and rice. Yummy recipe!