Lemon Pepper Tofu and Asparagus Recipe

Introduction

This Lemon Pepper Tofu and Asparagus dish is a fresh and flavorful vegan meal that’s easy to prepare. The crispy, seasoned tofu pairs perfectly with roasted asparagus drizzled in a tangy lemon sauce. It’s a delightful option for a healthy weeknight dinner or a light lunch.

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 the oven to 425°F (220°C). On a lined baking sheet, place the trimmed asparagus and drizzle with a small splash of avocado oil. Sprinkle with nutritional yeast, black pepper, salt, and the juice of half a lemon. Toss with your hands to coat evenly, then roast in the oven for 10-12 minutes.
2. Step 2: In a dish or bowl, combine the cornstarch, nutritional yeast, black pepper, dry thyme, and salt. Roll the tofu pieces in this mixture until well coated.
3. Step 3: Heat the avocado oil in a large skillet over medium heat. Add the tofu pieces and cook without stirring for 3-5 minutes until golden brown. Flip the tofu and cook the other side for another 3-5 minutes. Avoid disturbing the tofu too much to prevent sticking.
4. Step 4: While the tofu cooks, mix the lemon zest and juice, maple syrup, black pepper, vegetable broth, and cornstarch in a bowl. Set aside.
5. Step 5: Remove the cooked tofu from the skillet. Add a teaspoon of oil to the pan and sauté the crushed garlic and red pepper flakes (if using) until fragrant, about 1 minute. Pour in the prepared sauce and cook for 2-3 minutes, stirring until it thickens slightly.
6. Step 6: Return the tofu to the skillet and gently coat it with the sauce. Add extra lemon zest on top if desired. Serve immediately alongside the roasted asparagus.

Tips & Variations

• Press the tofu for at least 15 minutes before cooking to remove excess moisture and achieve a crispier texture.
• Swap the asparagus for green beans or broccoli for a different vegetable option.
• Add a sprinkle of fresh herbs like parsley or basil for extra freshness.
• If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce.

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 still retain great flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of super firm tofu?

Super firm tofu is best for this recipe because it holds its shape and crisps well. Using regular tofu may result in a softer texture and it might break apart during cooking.

Is nutritional yeast necessary for this recipe?

Nutritional yeast adds a savory, cheesy flavor and helps create a crispy coating on the tofu and asparagus. If you don’t have it, you can omit it, but the flavor and texture will be slightly different.

Lemon Pepper Tofu and Asparagus Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

A vibrant and healthy Lemon Pepper Tofu and Asparagus recipe featuring perfectly baked asparagus and golden seared tofu coated in a tangy lemon pepper sauce. This dish combines citrusy brightness, nutritional yeast umami, and a hint of spice for a delicious plant-based meal.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3–4 servings 1x
• Category: Main Course
• Method: Baking and Frying
• Cuisine: Vegan/Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

Asparagus

• 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

Seasoned Tofu

• 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

Sauce

• 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. Prepare Asparagus: Preheat the oven to 425°F. On a lined baking sheet, place the trimmed asparagus and drizzle with a small splash of avocado oil. Sprinkle with nutritional yeast, freshly cracked black pepper, salt, and lemon juice. Toss with your hands to evenly coat the asparagus. Bake in the oven for 10-12 minutes until tender but still crisp.
2. Season Tofu: In a bowl, combine cornstarch, nutritional yeast, dry thyme, salt, and black pepper. Roll the tofu pieces in this mixture until fully coated.
3. Sear Tofu: Heat avocado oil in a large skillet over medium-high heat. Add tofu pieces and cook without moving them for 3-5 minutes until golden brown on one side. Flip and cook for another 3-5 minutes until all sides are golden and crispy. Avoid stirring too much to prevent sticking.
4. Prepare Sauce: While tofu cooks, mix lemon juice, lemon zest, maple syrup, black pepper, vegetable broth, and cornstarch in a bowl. Set aside.
5. Cook Sauce and Finish Tofu: Remove tofu from skillet and set aside. Add a teaspoon of oil to the skillet, sauté crushed garlic and red pepper flakes (if using) until fragrant. Pour in the prepared sauce mixture and cook for 2-3 minutes until slightly thickened. Return tofu to the pan and toss to coat with the sauce evenly. Garnish with extra lemon zest if desired.
6. Serve: Plate the lemon pepper tofu alongside the roasted asparagus and enjoy a bright, flavorful, and nutritious meal.

Notes

• For extra crisp tofu, press the tofu block for at least 15 minutes before cutting to remove excess moisture.
• Adjust maple syrup quantity in the sauce based on your preferred level of sweetness.
• The red pepper flakes in the sauce are optional; omit if you prefer a milder dish.
• Use super firm tofu to ensure the tofu holds its shape during cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: lemon pepper tofu, asparagus recipe, vegan tofu, plant-based meal, roasted asparagus, tofu stir fry, lemon sauce tofu