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Sheet Pan Lemon Pepper Tofu

How To Make Lemon Pepper Tofu

  • Tofu: If using high protein tofu, there is no need to press. If using extra-firm or firm, let the tofu rest on its side in the tub it came in for about 10 minutes to drain. Cut the tofu into 6 rectangular slabs.
  • Asparagus: Slice or snap the ends of the asparagus.
  • Layer on baking sheet: Place the tofu slabs on a lined rimmed baking sheet. Add the asparagus in between the tofu as shown above, then add lemon slices overtop. Sprinkle with plenty of lemon pepper and generous pinch of salt.
  • Bake: Place in the oven and bake for 20 minutes at 400 degrees F. Once done, asparagus is bright green and fork tender, and the tofu is soft and tender.
  • And now you’re ready to enjoy!

Top Tips

  • Don’t skimp on the seasoning. Since this recipe is so simple, be sure to use plenty of the seasoning on the tofu to give it the most flavor. You may even like to marinate the tofu in a little lemon juice beforehand as suggested in the comments.
  • Add lemon zest. Once plated, add a little lemon zest for a nice boost of lemon flavor. It’s especially nice on the rice!
  • Storing. This lemon pepper tofu and asparagus is best eaten right away, but leftovers can be kept in the refrigerator for up to 4 – 5 days.

Recipe Credit: The Simple Veganista

Nutrition Facts

  • Servings 3
  • Amount Per Serving
  • Calories 328
  • Total Fat 11.8g
  • Saturated Fat 1.8g
  • Cholesterol 0mg
  • Sodium 401.5mg
  • Total Carbohydrate 46.2g
  • Dietary Fiber 4.1g
  • Sugars 7.8g
  • Protein 16.8g
  • Vitamin A 6%
  • Vitamin C 80%
  • Calcium 39%
  • Iron 59%
  • Vitamin D 0%
  • Magnesium 20%
  • Potassium 14%
  • Zinc 21%
  • Phosphorus 20%
  • Thiamin (B1) 32%
  • Riboflavin (B2) 25%
  • Niacin (B3) 14%
  • Vitamin B6 19%
  • Folic Acid (B9) 33%
  • Vitamin E 13%
  • Vitamin K 83%

Recipe Allergies

Instructions

  • 1.Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone mat.
  • 2.Tofu: If using high protein tofu, there is no need to press. If using extra-firm or firm, let the tofu rest on its side in the tub it came in for about 10 minutes to drain. Cut the tofu into 6 rectangular slabs.
  • 3.Trim asparagus: Slice or snap the ends of the asparagus.
  • 4.Layer on baking sheet: Place the tofu slabs on a lined rimmed baking sheet. Add the asparagus in between the tofu as shown above, drizzle with a little olive oil, then add lemon slices overtop. Sprinkle with plenty of lemon pepper and generous pinch of salt.
  • 5.Bake: Place in the oven and bake for 20 minutes, rotating the baking sheet half way through.
  • 6.Serve with grain of choice, add a little lemon zest and more lemon pepper to taste.
  • 7.Store: Store leftovers in the refrigerator for up to 4 – 5 days.

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Ingredients

  • 1 block ( 14 – 16 oz) tofu, high protein, extra-firm or firm
  • 1 lb. fresh asparagus, ends trimmed
  • 2 – 3 small lemons, sliced (and 1 zested)
  • salt + lemon pepper, to taste
  • 1 – 2 tablespoons olive oil
  • grain of choice (white or brown rice, Quinoa or Farro), to serve