Lemon Garlic Baked Tofu is a flavorful recipe that’s easy to make. It’s naturally vegan and gluten-free. Enjoy it with your favorite grain and vegetable for a healthy meal.
I used to love watching cooking shows on Food Network.
But I got out of the habit after becoming vegan since most of the shows focused on recipes involving meat.
However, the other day I stumbled upon an episode of Barefoot Contessa.
She was making a chicken dish that involved far too much salt and oil for my taste, and of course I don’t eat chicken anyway.
But what stuck in my mind was the delicious combination of lemon and garlic.
Baked tofu is an easy way to prepare this versatile protein.
First it’s important to press the tofu to remove the excess liquid.
I use the EZ Tofu Press shown in the above photo.
It’s amazing to see how much water comes out from even extra-firm tofu in just a few minutes!
While the tofu is pressing, you can prepare the simple marinade for the Lemon Garlic Baked Tofu.
Then it’s time to let the tofu marinate to absorb all the delicious flavors.
I recommend at least an hour, but overnight is even better!
And I think the tofu tastes even better the next day!
I recently enjoyed some for brunch with Roasted Breakfast Potatoes.
I reheated the tofu in my air fryer for a few minutes.
But for dinner I like serving this baked tofu with a grain and a vegetable.
Rice and steamed broccoli are always a favorite.
Now let’s make Lemon Garlic Baked Tofu!
Food for thought (please leave a comment!):
- What is your favorite way to enjoy tofu (stir-fry, tofu scramble, breakfast casserole, etc.)?
- What is your favorite plant-based protein?
- What is your favorite thing to eat for dinner?
Lemon Garlic Baked Tofu
- 1 package tofu (extra-firm) 14-16 ounces
- 4 Tablespoons olive oil
- 4 cloves garlic minced
- 2 Tablespoons lemon zest (from 2 lemons)
- 4 Tablespoons lemon juice (from 2 lemons)
- 1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
- salt to taste
- pepper to taste
- Line a baking dish with foil (for easier clean up).
- Press tofu (I recommend the EZ Tofu Press) to remove excess liquid for about 15 minutes.
- While the tofu is pressing, add the olive oil, garlic, lemon zest, lemon juice, thyme, and salt and pepper, to the baking dish.
- Cut the tofu into 8 pieces.
- Coat both sides of each piece of tofu in the marinade. Place the tofu in the baking dish, then cover and refrigerate for at least an hour or overnight.
- Bake the tofu in a 375 degree oven for 40 to 45 minutes, flipping the tofu places half way though.