Lemon Pepper Tofu with Asparagus Recipe

Introduction

This Lemon Pepper Tofu and Asparagus dish is a bright and flavorful vegan meal perfect for a quick weeknight dinner. Crispy tofu coated in a tangy lemon pepper sauce pairs beautifully with roasted asparagus for a healthy, satisfying plate.

Ingredients

• 1 lb asparagus, woody stems removed
• 1/2 tbsp nutritional yeast
• Freshly cracked black pepper and salt to taste
• Juice and zest of half a lemon
• 1 (450g) block super firm tofu, cut into cubes or slabs
• 2 tbsp cornstarch
• 2 tbsp nutritional yeast
• 1/2 tsp dry thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp avocado oil
• Zest and juice of 1 lemon
• 1-2 tsp maple syrup
• 1/2 tsp black pepper
• 1/2 cup vegetable broth
• 1 tsp cornstarch
• Salt to taste
• 1 tsp red pepper flakes, optional
• 2 cloves garlic, crushed

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Place the trimmed asparagus on a lined baking sheet and drizzle with a small splash of avocado oil. Sprinkle with 1/2 tablespoon nutritional yeast, freshly cracked black pepper, salt, and the juice of half a lemon. Toss to coat evenly, then roast in the oven for 10-12 minutes.
2. Step 2: In a dish or bowl, combine 2 tablespoons cornstarch, 2 tablespoons nutritional yeast, 1/2 teaspoon black pepper, 1/2 teaspoon dry thyme, and 1/2 teaspoon salt. Mix well, then roll the tofu pieces in the mixture to coat them thoroughly.
3. Step 3: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Once hot, add the tofu pieces and cook undisturbed for 3-5 minutes until golden brown on one side. Flip the tofu and cook the other side for an additional 3-5 minutes, allowing it to develop a crisp crust.
4. Step 4: While the tofu cooks, whisk together the lemon zest and juice from 1 lemon, 1-2 teaspoons maple syrup, 1/2 teaspoon black pepper, 1/2 cup vegetable broth, and 1 teaspoon cornstarch in a small bowl. Set this sauce mixture aside.
5. Step 5: Remove the cooked tofu from the skillet and set aside. Add a teaspoon of avocado oil to the pan and sauté the crushed garlic and red pepper flakes (if using) until fragrant, about 30 seconds. Pour in the prepared lemon sauce and cook for 2-3 minutes, stirring occasionally, until it slightly thickens.
6. Step 6: Return the tofu to the skillet with the sauce, tossing to coat evenly. Sprinkle with additional lemon zest if desired, and serve immediately with the roasted asparagus.

Tips & Variations

• For extra crispiness, press the tofu for at least 15 minutes before cooking to remove excess moisture.
• Swap avocado oil for olive oil or sunflower oil if preferred.
• Add a handful of chopped fresh herbs like parsley or chives for a fresh finish.
• Omit red pepper flakes or adjust the amount to control the level of heat.
• Try serving this dish over cooked quinoa, rice, or noodles for a more filling meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through. The tofu may lose some crispness but will remain flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of super firm?

Yes, firm tofu works as well, but it may require a bit more pressing to remove excess water for a crispier texture.

Is nutritional yeast necessary for this recipe?

Nutritional yeast adds a subtle cheesy flavor and depth, but you can omit it if unavailable. The dish will still be delicious with just the lemon pepper seasoning.

Lemon Pepper Tofu with Asparagus Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

A bright and flavorful Lemon Pepper Tofu paired with roasted asparagus, offering a perfect balance of tangy lemon, savory nutritional yeast, and peppery spice. This vegan and gluten-free dish features crispy pan-seared tofu coated in a seasoned cornstarch mixture and a zesty lemon glaze, served alongside tender, oven-roasted asparagus.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3–4 servings 1x
• Category: Main Dish
• Method: Stovetop and Baking
• Cuisine: Plant-Based, Vegan
• Diet: Vegan, Gluten Free

Ingredients

Scale 1x2x3x

Asparagus

• 1 lb asparagus, woody stems removed
• 1/2 tbsp nutritional yeast
• Freshly cracked black pepper, to taste
• Salt, to taste
• Juice and zest of half a lemon
• Small splash of avocado oil

Tofu Coating

• 1 (450g) block super firm tofu, cut into cubes or slabs
• 2 tbsp cornstarch
• 2 tbsp nutritional yeast
• 1/2 tsp dry thyme
• 1/2 tsp salt
• 1/2 tsp black pepper

Cooking & Sauce

• 1 tbsp avocado oil (for frying tofu)
• Zest and juice of 1 lemon
• 1–2 tsp maple syrup
• 1/2 tsp black pepper
• 1/2 cup vegetable broth
• 1 tsp cornstarch
• Salt, to taste
• 1 tsp red pepper flakes (optional)
• 2 cloves garlic, crushed
• 1 tsp avocado oil (for sautéing garlic)

Instructions

1. Preheat and Roast Asparagus: Preheat your oven to 425°F (220°C). Place the trimmed asparagus on a lined baking sheet. Drizzle with a splash of avocado oil, then sprinkle with nutritional yeast, freshly cracked black pepper, salt, and the juice and zest of half a lemon. Toss the asparagus with your hands to coat evenly. Roast in the oven for 10-12 minutes until tender and slightly caramelized.
2. Prepare Tofu Coating: In a shallow dish, mix together the cornstarch, nutritional yeast, dry thyme, salt, and black pepper. Roll the tofu cubes or slabs in this mixture until fully coated, setting aside for cooking.
3. Sear the Tofu: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the coated tofu pieces, allowing them to cook undisturbed for 3-5 minutes until golden and crisp. Flip and cook the other side for another 3-5 minutes. Avoid moving the tofu too much to prevent sticking.
4. Mix the Lemon Pepper Sauce: While tofu cooks, whisk together lemon juice, lemon zest, maple syrup, black pepper, vegetable broth, and 1 teaspoon cornstarch in a bowl. Set this sauce mixture aside.
5. Prepare the Sauce and Finish the Dish: Remove the tofu from the skillet and set aside. Add 1 teaspoon of avocado oil to the same pan and sauté the crushed garlic and red pepper flakes (if using) until fragrant, about 30 seconds. Pour in the prepared lemon pepper sauce and cook for 2-3 minutes until slightly thickened. Return the tofu to the pan and toss to coat it evenly with the sauce. Garnish with additional lemon zest if desired, and serve hot alongside the roasted asparagus.

Notes

• Use super firm tofu for best texture and easier handling during coating and frying.
• Nutritional yeast adds a savory, cheesy flavor and additional nutrients, but can be omitted if unavailable.
• Red pepper flakes are optional but add a subtle heat to balance the lemon’s brightness.
• Adjust maple syrup quantity for your preferred level of sweetness in the sauce.
• Ensure tofu is well coated with cornstarch mixture for crispiness when seared.
• Leftover asparagus can be stored in an airtight container in the fridge for up to 3 days.

Keywords: lemon pepper tofu, roasted asparagus, vegan tofu recipe, plant-based dinner, gluten-free tofu, healthy vegan meal