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Lemon Pepper Tofu “Steaks” seasoned with fresh lemon and pepper. Perfect for an easy weeknight dinner. Serve with baked asparagus and your favorite grain!
Well hi, hi, hello!
I don’t know what’s gotten into me this week, but I’ve been all about routines and positive outlooks.
Somewhere along my 2018 journey I lost the structure that keeps my days and eats from all running together in one big MEAL.
This new protocol includes waking up early, sweating a little before breakfast, and taking time to check in with myself mentally and physically before the day begins.
Somehow, these little steps instantly take my mindset from stressed to strengthened.
It’s contagious, so watch out.
The good vibes are coming for you, too!
Starting with this delicious Lemon Pepper Tofu that comes together in 30 minutes for a delicious plant-based entree.
What You Need to Make Lemon Pepper Tofu Steaks
I love experimenting with seasoning tofu steaks in new exciting ways to enjoy them as the main dish.
Tofu, basically a giant epic plant-based sponge, is the perfect vehicle for your favorite flavors.
My latest are these Lemon Pepper Tofu “Steaks” are exploding with tart lemon with a black pepper kick!
I hadn’t intended to share on the blog because of the shear simplicity of the recipe, but, as I keep rediscovering, and maybe you do, too, simple is SURPRISINGLY good.
This marinade is made with fresh squeezed lemon, avocado or olive oil, garlic, and salt and pepper to taste.
How to Make Lemon Pepper Tofu Steaks
This is one of those go-to meals you can whip up in a hurry after work without any fancy methods or ingredients.
Brain-power is optional, because the recipe does the thinking for you.
All you need is extra-firm tofu, lemon, a dash of black pepper, a hot oven, and your favorite sides.
You can mix up the marinade/sauce while the ovens is preheating and let the tofu drink it up while your oven warms up.
Press the tofu if you’re dying to whip out the tofu press, but I find that the extra moisture keeps the steaks from drying out while baking and a full press isn’t necessary.
How to Serve Lemon Pepper Tofu Steaks
Enjoy these Lemon Pepper Tofu “Steaks” when you want a fun main dish that ISN’T just a big delicious bowl of veggies.
Yeah, it happens to me occasionally, too.
It’s a wonderfully simple summer recipe so you can spend more time out and about and less stressing over the dinner menu.
I like to pair mine with toasted quinoa and asparagus for a nutritious dinner combination.
Try preparing the tofu “steaks” in advance to toss on salads and bowls for protein throughout the week.
Serve with an extra squeeze of lemon and a sprinkle of herbs!
Enjoy!
More Tofu Recipes
Tofu Steak With Apricot Cucumber Mint Compote
Orange Ginger Tofu Marinade
BBQ Tofu Pizza
Roasted Carrot Tofu Tacos
Easy Tofu Scramble Plate
1-Pan Tofu Cacciatore With Zoodles
Tofu Sheet Pan Meal
Tofu Steaks With Apricot Cucumber Mint Compote
Turmeric Cauliflower Rice Bowls
Rosemary Balsamic Glazed Tofu
Loaded Tofu Scramble Bowl
Orange Ginger Tofu Marinade
Apricot Ginger Tofu
I Want to Hear From You
If you make this Lemon Pepper Tofu “Steaks” recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
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XO Lauren
Lemon Pepper Tofu “Steaks”
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 3 reviews
- Author: Flora & Vino
- Total Time: 45 mins
- Yield: 3 servings
- Diet: Vegan
Description
Lemon Pepper Tofu “Steaks” seasoned with fresh lemon and pepper. Perfect for an easy weeknight dinner. Serve with baked asparagus and your favorite grain!
Ingredients
Lemon Pepper Tofu Steaks
- 1 16-oz. package of extra-firm tofu, drained, rinsed, and sliced into 6–8 rectangular “steaks”
- 2 TBSP avocado or olive oil
- 1/4 tsp garlic powder
- juice from 1 lemon, squeezed
- black pepper, to taste
- Himalayan sea salt, to taste
Asparagus
- 1 big bunch of asparagus, trimmed and rinsed
- 1 tsp avocado oil
- 1/4 tsp Himalayan sea salt
For serving
- toasted quinoa or grain of choice
Instructions
- Preheat the oven to 375°F and prepare a large baking pan for the tofu and a large baking sheet lined with parchment paper for the asparagus.
- Add the olive oil, garlic powder, and fresh squeezed lemon to the baking pan and whisk to combine. Season with a pinch of Himalayan sea salt and black pepper.
- Add the tofu “steaks” to the lemon pepper marinade and flip them in the mixture so both sides are covered. Allow them to absorb the flavors while the oven is pre-heating.
- Once the oven is warm, bake the tofu for 30-40 minutes, flipping once halfway to ensure even baking. The tofu is done when there’s little to no marinade left in the baking pan and the edges start to firm and brown.
- When the timer is at 15 minutes, add the asparagus to the parchment lined baking sheet and drizzle the spears with avocado oil and sprinkle with Himalayan sea salt. Transfer the pan to the oven and bake the asparagus for the remainder of the tofu timer. The asparagus is done when it’s bright green and fork tender.
- Serve the tofu steaks with optional cooked quinoa or your favorite grain of choice with a side of baked asparagus.
- Store leftover tofu steaks and asparagus separately in the refrigerator for 3-5 days and reheat in the microwave before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free
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