Lemon Pepper Tofu with Asparagus Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
