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    Home » Recipes » Vegan Main Dish Recipes

    Baked Tofu Steaks with Lemon and Garlic

    By: Amy Katz · Published: Aug 17, 2017 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, vegan

    Baked Tofu Steaks are loaded with flavor from lemon, garlic, and thyme. Pair this easy vegan entree with your favorite grains and vegetables for a healthy meal.

    Slices of baked tofu served with rice and steamed broccoli

    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.

    Pressed tofu is marinated in lemon juice, lemon zest, fresh garlic, olive oil and thyme.

    Baking marinated tofu

    Marinating tofu prior to cooking it is a great way to add lots of flavor to 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!

    Removing the excess liquid will make our baked tofu steaks extra flavorful.

    Or take a short cut, look for super-firm tofu which doesn't require pressing.

    And if you want to use a DIY method, check out How to Press Tofu Without a Press.

    Marinade ingredients

    While the tofu is pressing, you can prepare the simple marinade for the baked tofu steaks.

    You will need the following basic ingredients:

    • olive oil
    • garlic
    • lemon zest
    • lemon juice
    • thyme
    • salt and pepper

    I love these ingredients that are all a part of a healthy plant-based Mediterranean diet.

    While I used fresh thyme, dried thyme is a great substitute. I have provided measurements for both in the recipe.

    Once the tofu is pressed, 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.

    Overhead of plate of Lemon Baked Tofu served with broccoli and rice.

    Baked Tofu Steaks Recipe

    If you have leftover baked tofu, you're in luck because I think the tofu tastes even better the next day. I reheated the tofu in my air fryer for a few minutes.

    For dinner I like serving this baked tofu with a grain and a vegetable.

    Mediterranean Yellow Rice and steamed broccoli are always a favorite. Or try it alongside Vegan Puttanesca Cauliflower. Lemon Baked Tofu goes well with almost anything.

    Close up of slices of baked tofu

    If you love this recipe, please give it 5 stars!

    Plate of Baked Tofu Steaks with steamed broccoli and rice

    Baked Tofu Steaks with Lemon and Garlic

    Baked Tofu Steaks are loaded with flavor from lemon, garlic, and thyme. Pair this easy vegan entree with your favorite grains and vegetables for a healthy meal.
    4.86 from 7 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, vegan
    Course: Main Course
    Cuisine: Fusion
    Prep Time: 1 hour 15 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 55 minutes
    Servings: 4
    Calories: 194kcal
    Author: Amy Katz

    Ingredients

    • 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 ¼ teaspoon dried thyme)
    • salt, to taste
    • pepper, to taste
    US Customary - Metric
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    Instructions

    • 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.

    Notes

    If you have time, I recommend marinating the tofu overnight to make it extra delicious.
    Be sure to zest your lemons before juicing them. I use a microplane.
     
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    Nutrition

    Calories: 194kcal | Carbohydrates: 5g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 36mg | Potassium: 219mg | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 11.4mg | Calcium: 41mg | Iron: 1.2mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Laura

      November 24, 2020 at 7:55 am

      5 stars
      I finally made this last night and wow is it ever delicious! Thanks for another amazing recipe!

      Reply
      • Amy Katz

        November 24, 2020 at 4:53 pm

        I'm so glad you enjoyed it, Laura!

        Reply
    2. Vernie Mast

      June 09, 2020 at 1:20 pm

      5 stars
      This was a really wonderful combination.

      Reply
      • Amy Katz

        June 10, 2020 at 10:38 am

        Thank you so much, Vernie!

        Reply
    3. Manu

      May 21, 2019 at 7:29 am

      Dear Amy,
      I will try this receipe soon, it looks realy good.
      But please NEVER use aluminium foil and acids like lemon juice together. It's mostly written somewhere on the packing of the foil, as it will release toxins to the food.
      Stay healthy 🙂

      Reply
      • Amy

        May 21, 2019 at 7:43 am

        Thank you, Manu, I didn't know that!

        Reply
    4. Jean

      May 02, 2019 at 7:18 am

      Your recipes look delicious. I just got an air fryer. Do you have any recipes using the air fryer (that are easy)?

      Reply
      • Amy

        May 02, 2019 at 10:01 am

        Hi Jean! Yes, I have many air fryer recipes for you to try. They are all really easy. Enjoy! https://www.veggiessavetheday.com/category/recipes/air-fryer/

        Reply
    5. Suzanne

      January 21, 2019 at 11:21 pm

      5 stars
      Great recipe! Maybe it could have used less oil, as a comment said. But everyone liked it so much that I'm afraid to mess with it! Will definitely make it again, we (3 adults) finished it off in one night, wish I had made double. Served it with broccoli and buckwheat, a great combination w/the tofu.

      Reply
    6. Randy

      November 29, 2018 at 6:39 pm

      5 stars
      I. Love. This! It's so delicious. I added a bit extra pepper for a strong lemon pepper flavor, didn't use any oil for the tofu or salt. I made cauliflower "rice" in my food processor. I did use a tablespoon of olive oil and a sliver of ginger to saute baby bok choy. It tastes great and I have no guilt about getting seconds.

      Reply
      • Amy

        November 29, 2018 at 8:14 pm

        That sounds like a fantastic meal, Randy! I'm so happy you enjoyed the tofu. 🙂

        Reply
    7. Vikki

      April 11, 2018 at 3:02 pm

      5 stars
      Thanks for posting this recipe! I just made a pretty close approximation (I didn't measure... just kind of eyeballed it, didn't have fresh lemons so I had to skip the zest and use bottled lemon juice, and added lemon pepper seasoning cause I have a massive jar of it) and it's so good that I keep slowly picking away at it like a little vegan bird. There isn't going to be any left for my lunch tomorrow! Good stuff! Thinking about adding it in next time a make some chickenless noodle soup too... So, again, thank you!

      Reply
      • Amy

        April 11, 2018 at 4:20 pm

        I'm so glad you enjoyed it, Vikki! I'm going to remember the lemon pepper the next time I make it. That sounds like a delicious addition. Thank you for trying the recipe!

        Reply
    8. Aly

      March 13, 2018 at 5:35 pm

      I absolutely love this recipe! I've been making a point to cook more in 2018 and I found this recipe for tofu really easy to make and throw into rice bowls or with pasta and broccoli.

      Reply
      • Amy

        March 14, 2018 at 11:27 am

        I'm so happy to hear this, Aly! Thank you so much for leaving a comment!

        Reply
    9. Patty

      October 10, 2017 at 4:43 am

      4 stars
      I made this for dinner last night. It was delicious! I only used 3 table spoons of olive oil and think I could probably get away with 2. Just trying to cut calories where I can. Super yummy!

      Reply
      • Amy

        October 10, 2017 at 7:55 am

        Thanks Patty! This is good to know. I'll have to try it with less oil the next time I make it.

        Reply
    10. Pat Campbell

      October 07, 2017 at 7:58 pm

      This looks delicious! Do I bake the tofu in the marinade?

      Reply
      • Amy

        October 08, 2017 at 9:04 am

        Thanks Pat! Yes, that's exactly right.

        Reply
    11. Amy

      August 22, 2017 at 9:10 am

      Thank you, Linda! Me too!

      Reply
    12. Amy

      August 22, 2017 at 9:10 am

      Thanks Jenny! I think you'll enjoy it!

      Reply
    13. Melissa

      August 19, 2017 at 3:12 pm

      Looks DELISH! Do you cover the pan while it is baking?

      Reply
      • Amy

        August 19, 2017 at 3:48 pm

        Thanks Melissa! No, you leave it uncovered.

        Reply

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