Lemon Herb Baked Tofu | Zest & Squeeze

Name: Lemon Herb Baked Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 14 oz extra-firm tofu, pressed and cubed; 1/4 cup fresh lemon juice; 1 tsp lemon zest; 3 tbsp extra virgin olive oil; 2 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp fresh thyme, or 1/4 tsp dried; 1 tbsp soy sauce or tamari, use tamari for gluten-free; to taste salt and black pepper; 2 tbsp fresh parsley, chopped, for garnish

Lemon Herb Baked Tofu

This lemon herb baked tofu marinates extra-firm tofu in fresh lemon juice, garlic, and herbs, then roasts it until crisp-edged and golden for a plant-based main ready in 40 minutes. This is the tofu recipe for people who think they don’t like tofu. The lemon and garlic marinade does most of the work, and a hot oven does the rest, turning bland cubes into something with actual crispy edges and real flavor. Serve it over a bowl of our Portuguese-style lemon rice for a fully plant-based dinner.

Quick answer: Extra-firm tofu marinated in fresh lemon juice, garlic, and herbs, then roasted until crisp-edged and golden. A plant-based main ready in 40 minutes that actually has flavor and texture, not just a bland block.

Instructions

Press the tofu for at least 15 minutes to remove excess water, wrapped in a clean towel with something heavy on top. Cut into 1-inch cubes.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, oregano, thyme, soy sauce, salt, and pepper.

Add the tofu cubes and toss gently to coat. Let marinate for at least 10 minutes, or up to a few hours in the fridge for more flavor.

Spread the tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and crisp at the edges.

Garnish with fresh parsley and an extra squeeze of lemon juice before serving.

Zesty Tip: Pressing the tofu isn't optional here. The drier it is going in, the more marinade it soaks up and the crispier the edges get in the oven.

Questions people actually ask

Can I use a different type of tofu?

Extra-firm is best for baking since it holds its shape and gets crispy. Softer tofu will fall apart before it has a chance to crisp up.

Can I pan-fry instead of baking?

Yes, sear the marinated cubes in a hot skillet with a little oil for 2-3 minutes per side instead of baking.

What do I serve this with?

It's great over rice or quinoa, tossed into a grain bowl, or alongside roasted vegetables. It also works cold, tossed into a salad the next day.

Is this gluten-free?

Yes, if you use tamari instead of regular soy sauce. Double check your tamari label since some brands vary.

Instructions

Questions people actually ask

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