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.
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.
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.
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
- lemon zest
- lemon juice
- 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.
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.
If you love this recipe, please give it 5 stars!
Baked Tofu Steaks with Lemon and Garlic
- 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
- 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.
Nutritional information is an estimation only.
I finally made this last night and wow is it ever delicious! Thanks for another amazing recipe!
I'm so glad you enjoyed it, Laura!
This was a really wonderful combination.
Thank you so much, Vernie!
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 🙂
Thank you, Manu, I didn't know that!
Your recipes look delicious. I just got an air fryer. Do you have any recipes using the air fryer (that are easy)?
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/
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.
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.
That sounds like a fantastic meal, Randy! I'm so happy you enjoyed the tofu. 🙂
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!
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!
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.
I'm so happy to hear this, Aly! Thank you so much for leaving a comment!
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!
Thanks Patty! This is good to know. I'll have to try it with less oil the next time I make it.
This looks delicious! Do I bake the tofu in the marinade?
Thanks Pat! Yes, that's exactly right.
Thank you, Linda! Me too!
Thanks Jenny! I think you'll enjoy it!
Looks DELISH! Do you cover the pan while it is baking?
Thanks Melissa! No, you leave it uncovered.