Baked Lemon Pepper Tofu (Print Version)
Crispy tofu cubes infused with lemon, black pepper, and aromatic spices, finished with parsley.
# Ingredients:
→ Main
01 -
16 ounces extra-firm tofu block
02 -
3 tablespoons olive oil
03 -
3 tablespoons freshly squeezed lemon juice
04 -
1 tablespoon finely grated lemon zest
05 -
1 1/2 teaspoons freshly cracked black pepper
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
3/4 teaspoon salt
09 -
2 tablespoons cornstarch
→ Optional
10 -
1 tablespoon nutritional yeast
11 -
1-2 tablespoons fresh parsley, chopped
# Steps:
01 -
Wrap the tofu block in a clean towel and place a heavy object on top. Press for at least 30 minutes to extract excess water.
02 -
Preheat oven to 400°F (204°C). Line a standard baking sheet with parchment paper.
03 -
Slice the pressed tofu into 3/4-inch cubes for even roasting.
04 -
In a medium bowl, whisk together olive oil, lemon juice, and lemon zest.
05 -
In a separate bowl, mix black pepper, garlic powder, onion powder, salt, cornstarch, and nutritional yeast if using.
06 -
Toss tofu cubes in lemon-oil marinade, then add the dry seasoning mixture and stir gently to coat all sides evenly.
07 -
Spread seasoned tofu cubes in a single layer on the prepared baking sheet, ensuring space between each piece.
08 -
Roast in the preheated oven for 25 to 35 minutes, flipping tofu halfway through, until pieces are golden and crisp on the edges.
09 -
For added crispiness, broil the tofu for 1 to 3 minutes, monitoring closely to prevent burning.
10 -
Remove tofu from oven, sprinkle with chopped fresh parsley if desired, and serve hot.
# Notes:
01 -
Ensure tofu is properly pressed to achieve a firm, crispy texture after baking.