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Made with only four simple ingredients, this Lemon Pepper Tofu recipe has quickly become a favorite in our house. Using an easy cooking trick, the tofu becomes super crispy yet is ready to eat in 25 minutes. Check out the post for how to get crispy and hearty tofu every time!
Pair it with steamed or roasted broccoli and a grain, like rice or quinoa. Meal prep instructions included below!
save this recipe!Whenever I share my favorite tofu recipes (like crispy air fried tofu and juicy tofu burgers), folks tend to be surprised that they were made with tofu. People always think tofu has a weird texture, but here’s the thing – it’s all about how you cook it.
Lemon pepper chicken (the dish inspired by this) usually has crispy chicken bits, so the tofu has to be the right texture to mimic that. I did numerous tests to ensure this recipe produced tofu that was crispy on the outside but chewy inside every time. And while I’m excited to share this trick with you, you’ll also love this recipe because:
- It uses just four ingredients to make this tofu dinner.
- The tofu’s perfect texture is due to baking it in the oven on an unlined sheet tray. Yes, unlined—I’ll explain more later!
Reader rating
“I LOVED this recipe!!! Seriously so easy and delicious. I made it in a meal prep with brown rice and steamed green beans, but next time I think I’ll try it on a salad to add some protein!” —Alex
Meal Prep It!
Make a double batch of this lemon pepper tofu and portion it into 4 or 5 meal prep containers with a grain (like brown rice or quinoa) and a steamed veggie (like broccoli or asparagus). Before serving, drizzle with pesto yogurt (2 Tbsp Greek yogurt + 1 to 2 tsp pesto).
only Four ingredients
I know four ingredients seem like they can’t possibly generate enough flavor, but I’m here to tell you that yes, in fact, they can! Jump to the recipe card for exact measurements!
- Extra Firm Tofu: It’s very important to get extra firm tofu to have that slightly chewy and substantial texture. Refrigerated or shelf-stable tofu can be used, but shelf-stable is typically a little smaller, so you might need 2 packages.
- Cornstarch: This helps to get a little crisp on the outside during the baking process. For an alternative, I would use tapioca starch or arrowroot flour.
- Lemon Pepper Seasoning: Everything you need in one seasoning! You can use store bought or make your own lemon pepper seasoning (it’s easy!). If you don’t have either of these, you can use a combination of fresh lemon zest (not lemon juice, this is too sour for this recipe), black pepper, and salt!
- Salt: Add a bit of salt to really brighten the flavors!
Should I press the tofu?
A lot of recipes will say to press tofu, and while this is helpful sometimes, it’s not needed for this lemon pepper recipe. You only need to pat it dry because baking the tofu slowly draws out a lot of the excess moisture. Plus, extra firm tofu has less moisture in general.
Tear, don’t cut
I found that tearing the tofu mimics the texture of chicken more closely than cutting it. Plus, the cube cuts of tofu can sometimes be an appetizer killer for folks looking for a meat replacement. (If there’s one thing I learned in my studies as a food scientist, it’s that food needs to look appetizing – we eat with our eyes first!)
More Ways To Cook crispy tofu
- To air fry, cook for 10 to 15 minutes in a single layer, shaking the pan occasionally to promote even cooking.
- To saute, cook in a nonstick or lightly greased skillet over medium heat for about 15 minutes, or until tofu is browned and crispy on all sides.
Pair It With…
The classic flavors of this tofu pair well with many things. I usually like to pair it with my favorite grain (like brown rice or quinoa) and a vegetable (like broccoli or asparagus). These are just a few ideas I’ve had, but the sky’s the limit!
- Roasted Vegetable Medley is easy to toss in the oven or air fryer while the tofu bakes.
- Easy Summer Strawberry Salad with Feta is the perfect pairing with bright lemon pepper tofu!
- Or my favorite…spooned over Lemon Pepper Orzo!
Love lemon pepper seasoning? Try my lemon pepper chickpea dinner or creamy lemon pepper butter beans next!
How To Make Lemon Pepper Tofu (4 Ingredients)
Ingredients
- 1 16-oz package extra-firm tofu, drained, 453 g
- 1 Tbsp cornstarch
- 1 Tbsp lemon pepper seasoning
- ½ tsp salt
Instructions
- Prep: Preheat oven to 425°F (218°C). Pat tofu dry with a clean towel, then break it into bite-sized chunks. In a large bowl, stir together cornstarch, lemon pepper seasoning, and salt. Add tofu and toss to evenly coat.
- Bake: Arrange tofu pieces on a greased baking sheet and bake for about 25 minutes, flipping halfway through cooking, until golden brown and crispy.After testing both ways, I actually prefer baking the tofu directly on a greased baking sheet instead of parchment paper-lined. It gets crispier!
- Serve: Serve warm with rice and/or a veggie, like broccoli or asparagus!
Notes
Yes, you can use another all purpose seasoning like Everything Bagel or Steak Seasoning. You cannot use a single spice like garlic powder though – a spice blend is really best. Storage: Leftovers can be stored in the fridge for up to 4 days in an airtight container. To reheat, pop them in the microwave, oven, or on a skillet on the stovetop to heat through.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I LOVED this recipe!!! Seriously so easy and delicious. I made it in a meal prep with brown rice and steamed green beans, but next time I think I’ll try it on a salad to add some protein!
I love that you used it for meal prepping!! Enjoy! 😀
Can’t believe how easy and fast this yummy recipe is. I used the air fryer and the extras I am using for snack time tomorrow. Thanks Sarah and LEL staff!
So happy you liked it, Kari! 😀
I really don’t like tofu and avoid it. However, I needed to offer a vegetarian protein for some dinner guests so I chose to made this recipe. I gobbled it up and went the next day to buy more tofu to make more (for me!). I so appreciate finding this recipe!
I’m so happy to hear it, Elizabeth! 😀
Occasionally buy and eat tofu to cut back on meat and have never found such an easy to follow recipe with great results. After tossing I stored in the refrigerator about an hour until I got hungry. Baked directly on a cookie sheet. Amazingly crispy and delicious! Paired with air fried broccoli and long grain rice.
These make a really nice dipping snack. Thanks
What was the sauce you poured over the tofu?
It’s 2 tablespoons of Greek yogurt with 1 to 2 teaspoons of pesto! 🙂
Made this tonight. It came out great!!
I’m so happy to hear it! Enjoy!!
Delicious!!! Thank you.
Thanks for making it and sharing!
Extraordinarily simple but tastes fantastic! We did a few extra steps* and it was phenomenal. The texture was exactly what I wanted. Even without the steps, I’m sure this would be great. Thanks for yet another great recipe!
* freeze and thaw the tofu to get extra water out, lightly toss in egg before coating, adding panko to the mix
Nothing better than hearing this, thank you!
This is really great! Only trouble I had was with the tofu sticking to the baking pan. I sprayed pan with olive oil first but maybe I need a nonstick pan?
Parchment paper would also help! 🙂