Baked Lemon Pepper Tofu

This bright and crispy baked lemon pepper tofu has become my go-to when I need something tangy and satisfying but still light. Roasting tofu in a zesty lemon and black pepper marinade infuses every bite with fresh, punchy flavor and creates amazingly golden edges you will actually want to steal from the pan before dinner.

I first whipped this up as a last-minute answer to a tofu block sitting in my fridge and it was such a hit we now make it regularly for quick weeknight dinners or for topping hearty salads.

Ingredients

• Extra-firm tofu: brings the best chewy texture and crisps beautifully press it well for best results
• Olive oil: soaks up the lemon and helps the outsides brown choose a smooth-tasting variety
• Fresh lemon juice and zest: deliver big flavor and keep things lively use the most fragrant lemon you can find
• Freshly cracked black pepper: brings real bite and depth buy whole peppercorns and crack them yourself for best pop
• Garlic powder and onion powder: round out the flavor with savory warmth choose powders that have no clumping or off smells
• Salt: gives balance to all the acidity in the lemon
• Cornstarch: creates that signature crispy coating look for pure white and lump-free cornstarch
• Nutritional yeast: brings a subtle cheesiness and extra umami optional but so worth it if you have it
• Fresh parsley: adds vivid color and a fresh finish flat-leaf parsley tastes best and looks gorgeous sprinkled on top

Instructions

Press and Prep Tofu:

Place the tofu block between several layers of paper towels or a clean kitchen towel and set something heavy on top like a skillet let it sit for at least 30 minutes to draw out moisture the less water the crispier the results

Mix Lemon Marinade:

In a medium bowl combine olive oil lemon juice and lemon zest whisk together until emulsified this will create a bright acidic base that soaks into the tofu

Make Seasoning Blend:

In another bowl stir together black pepper garlic powder onion powder salt cornstarch and nutritional yeast whisk thoroughly to prevent cornstarch lumps this seasoning will stick to the marinated tofu

Coat Tofu Cubes:

After pressing slice tofu into three quarter inch cubes add the cubes to the bowl with lemon-oil mixture make sure each piece soaks up some of the lemon goodness then add the dry seasoning and toss very gently until every bit of tofu is dusted and slick

Prepare Baking Sheet:

Line a baking sheet with parchment paper and place the tofu cubes in an even layer space them out so air can flow around each one this helps to get all sides crispy

Roast Until Crisp:

Place tray in a 400 degree oven bake the tofu for twenty five to thirty five minutes flip each piece halfway through roasting for even browning continue baking until golden and the corners feel firm when tapped

Optional Broil for Crunch:

If you like extra crispy tofu turn the oven to broil and let the tray sit two minutes keep a close eye so nothing burns remove once edges appear blistered and deep golden

Garnish and Serve:

When finished sprinkle chopped fresh parsley over the tofu for a beautiful and flavorful finish serve hot from the oven

That burst of lemon is always my favorite part especially when combined with the fragrant freshly cracked black pepper my family gets excited when they smell it roasting in the kitchen and I am always hunting for the crispiest corner pieces to snack on.

Storage Tips

Keep any leftover tofu in an airtight container in the fridge it stays good for up to three days To reheat use a toaster oven or air fryer instead of the microwave to keep edges crispy

Ingredient Substitutions

You can use firm tofu if that is all you have just press it extra well Avocado or sunflower oil works instead of olive For a mild dish you can reduce the black pepper or swap with Aleppo pepper for a softer flavor Nutritional yeast can be left out or replaced with grated vegan parmesan

Serving Suggestions

Pile lemon pepper tofu onto rice bowls with roasted veggies Add cold cubes to crisp salads or use them in wraps and pita sandwiches They also make a flavorful topping for creamy pasta

Cultural and Historical Context

Lemon and black pepper have long been cherished as a classic Mediterranean pairing and pressing tofu for texture is a timeless technique in East Asian kitchens Together in this dish they create a plant based option with global inspiration

Seasonal Adaptations

Tuck cubes in summer grain bowls for a fresh lunch Toss with roasted root veggies in the fall for a heartier meal Sprinkle extra lemon zest in spring for more brightness

Success Stories

Friends who claimed not to like tofu have devoured entire batches of this right off the pan One of my favorite memories is serving this at a casual family lunch no leftovers and plenty of recipe requests

Freezer Meal Conversion

Bake and cool tofu completely before freezing Lay pieces out on a tray to freeze individually then store in a freezer bag Heat from frozen in an oven or air fryer for best texture

This baked lemon pepper tofu is as simple as it is craveable and is sure to become a staple in your kitchen. Serve straight from the oven for the crispiest bite.

Recipe FAQs

→ How do you get tofu crispy in the oven?

Pressing tofu removes moisture, allowing the cornstarch and high-heat baking to create a golden, crispy exterior.

→ Can I use bottled lemon juice?

Fresh lemon juice and zest yield a brighter, richer flavor, but bottled juice can be used in a pinch.

→ What does nutritional yeast add?

Nutritional yeast provides a mild savory, cheesy taste, but the dish remains delicious if omitted.

→ Is it necessary to broil the tofu at the end?

Broiling for 1-3 minutes gives extra crispiness, though this step is optional based on your preferred texture.

→ Can I prepare this ahead of time?

The tofu can be pressed and marinated in advance. For best texture, bake shortly before serving.