Baked Tofu Steaks are loaded with flavor from lemon, garlic, and thyme. This easy vegan entree pairs perfectly with your favorite grains and vegetables for a satisfying and delicious meal.
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If you enjoy the texture of teriyaki baked tofu but want to try a dish with Mediterranean flavors, this Baked Tofu Steaks recipe is for you.
The tofu is marinated in a mixture of olive oil, fresh lemon juice and zest, minced garlic, and aromatic thyme leaves, then baked in the oven.
While you'll need to allow the tofu to marinate for at least an hour, the results are worth it. And you can prep it the night before, then pop it in the oven before dinner.
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Why you'll love this recipe
- It only requires 5 ingredients (plus salt and pepper).
- It's a tasty way to prepare tofu with Mediterranean flavors.
- You can serve it with just about anything.
Ingredients
- Extra firm or super firm tofu
- Olive oil
- Fresh garlic
- Fresh lemons
- Fresh or dried thyme
- Salt and pepper
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Press the tofu if it's packed in water. (Or choose vacuum-packed high-protein tofu and skip the pressing.)
- Slice the tofu into "steaks", then place them in a baking dish with the olive oil, garlic, lemon zest, lemon juice, thyme, and salt and pepper allow it to marinate for at least an hour.
- Bake the tofu in the marinade, uncovered, turning the pieces over half way through until firm and lightly browned.
Amy's tip
For maximum flavor, cover the baking dish and let the tofu marinate in the refrigerator overnight.
Serving suggestions
Lemony Baked Tofu Steaks pair well with your favorite vegetable sides and grains, like rice and steamed broccoli.
Or instead of rice, this recipe is wonderful with other Mediterranean-inspired dishes like garlic and olive oil pasta, millet pilaf, or herbed grilled potatoes.
And you can't go wrong with roasted vegetables with white wine and rosemary, Brussels sprouts with grapes and balsamic, or spinach gnocchi.
Storing
Leftover baked tofu will last up to 3 days in an airtight container in the refrigerator. Freezing is not recommended. Enjoy reheated or cold.
Recipe FAQs
Look for vacuum-packed high-protein tofu that's labeled extra firm or super firm. This tofu has already been pressed and is not stored in water, so it's ready to cook straight from the package. Brands include Trader Joe's, Hodo, Nasoya, and Wildwood.
A microplane, box grater, or lemon zester can be used to zest lemons. Try to only remove the yellow part of the skin and avoid the bitter white pith.
The baked tofu should have a firm texture that bounces back when gently pressed with a fork or your finger. If it feels soft or mushy, let it bake a little longer.
More vegan tofu recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Baked Tofu Steaks with Lemon and Garlic
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Ingredients
- 1-16 ounce package tofu*, extra-firm (pressed) or super-firm
- 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 and pepper, to taste
Instructions
- Add the olive oil, garlic, lemon zest, lemon juice, thyme, and salt and pepper, to a baking dish.
- Cut the tofu into 8 equal-sized pieces.
- Coat both sides of each piece of tofu in the marinade. Place the tofu in the baking dish along with the marinade, then cover and refrigerate for at least an hour or overnight.
- Bake the tofu uncovered in a 375℉ oven for 40 to 45 minutes until firm and lightly browned, flipping the tofu pieces half way though.
Notes
Nutrition
Nutritional information is an estimation only.
Carol says
Dear Amy... am getting up from laptop right now to prepare the marinade... looks so delicious!! Thank you for all of your wonderful recipes.
Amy Katz says
Thank you so much, Carol!
Joan says
Do you think subbing aquafaba for the oil would work?
Amy Katz says
I haven't heard of anyone trying that, but you might want to try substituting vegetable broth. You may need to keep an eye on the tofu as it bakes and add more liquid as needed.
Laura says
I finally made this last night and wow is it ever delicious! Thanks for another amazing recipe!
Amy Katz says
I'm so glad you enjoyed it, Laura!
Vernie Mast says
This was a really wonderful combination.
Amy Katz says
Thank you so much, Vernie!
Suzanne says
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.
Randy says
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.
Amy says
That sounds like a fantastic meal, Randy! I'm so happy you enjoyed the tofu. 🙂
Vikki says
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!
Amy says
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!
Aly says
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.
Amy says
I'm so happy to hear this, Aly! Thank you so much for leaving a comment!
Patty says
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!
Amy says
Thanks Patty! This is good to know. I'll have to try it with less oil the next time I make it.
Pat Campbell says
This looks delicious! Do I bake the tofu in the marinade?
Amy says
Thanks Pat! Yes, that's exactly right.
Melissa says
Looks DELISH! Do you cover the pan while it is baking?
Amy says
Thanks Melissa! No, you leave it uncovered.