Baked Lemon Herb Tofu

Bright, fresh, and full of flavor, this Lemon Herb Tofu is an easy oven-baked tofu recipe that works with just about everything. Marinated in lemon juice, nutritional yeast, garlic, and dried herbs, then baked until lightly crisp on the edges, it's perfect for salads, grain bowls, wraps, or weeknight dinners.

Made with simple ingredients, this lemon herb tofu develops the best flavor when marinated overnight or for at least a couple hours.

Giving it time to sit allows the lemon, garlic, and herbs to soak into the tofu for deeper, more balanced flavor throughout.

It bakes up beautifully in the oven and tastes just as good warm as it does cold, making it ideal for meal prep, salads, and easy lunches throughout the week.

Ingredient Notes

The tofu soaks up a bright lemon and herb marinade, then gets a light coating for crispy, golden edges in the oven.

Tofu: Super-firm tofu is ideal here because it's already pressed, which means better texture and faster prep. If using firm or extra-firm tofu, pressing is essential! Excess moisture will dilute the marinade and prevent browning.

Lemon Juice: Fresh lemon juice is best! Bottled juice tends to taste flat and overly acidic.

Nutritional Yeast: This gives the tofu a subtle savory flavor that prevents the marinade from tasting too sharp or one-dimensional. If omitted, the flavor will lean more acidic and less rounded.

Dried Herbs: Dried herbs work better than fresh here because they distribute evenly in the marinade and won't burn in the oven.

Soy Sauce: Beyond saltiness, soy sauce enhances browning and intensifies the savory elements of the dish.

Maple Syrup: Just enough to mellow the acidity and help the tofu caramelize slightly in the oven. Without it, the marinade can taste sharp.

Cornstarch: It absorbs surface moisture and creates a light coating that turns golden in the oven. Skip it and the tofu will bake, but it won't develop that lightly crisp exterior.

See recipe card for quantities.

How to Make This Recipe

A lemon and herb-infused marinated tofu is the perfect protein to add to all your favorite salads and grain bowls. And it's pretty easy to make!

The full written recipe can be found in the recipe card below.

Step 1: Whisk together the lemon juice, soy sauce, maple syrup, Dijon mustard, nutritional yeast, minced garlic, and seasonings.

Step 2: Cube the tofu and add it to the marinade, toss gently to coat.

Step 3: Marinate overnight or for at least 1-2 hours.

Step 4: Remove the tofu from the marinade and shake off any excess liquid to prevent burning. Transfer to a medium-sized bowl.

Step 5: Gently toss with cornstarch, nutritional yeast, onion powder, garlic powder and a big pinch of salt and black pepper until evenly coated.

Step 6: Add the olive oil and toss again to coat evenly.

Step 7: Line a baking sheet with parchment paper and arrange the tofu in a single layer on the baking sheet.

Step 8: Bake for 25-30 minutes at 400℉, flipping a few times, until golden brown and lightly crisp on the edges.

Substitutions & Variations

Make it gluten-free: Swap the soy sauce for tamari.

Adjust the heat: The crushed red pepper flakes add a mild heat and extra depth of flavor without making the tofu spicy. For a little more spice, sprinkle them into the coating before baking.

Add lemon zest: For extra brightness, stir a little lemon zest into the marinade.

Oil-free option: Skip the olive oil and make sure to use parchment paper. The tofu won't be quite as crisp but will still be flavorful.

Serving Ideas

Lemon tofu can be served in so many different ways!

• Grain bowls: Spoon it over rice, quinoa, or couscous with roasted vegetables and a simple sauce like this vegan tahini dressing, a spoonful of your favorite hummus, or this creamy vegan tzatziki.
• Wraps and sandwiches: Use it as a flavorful plant-based protein in your favorite wraps or sandwiches with fresh veggies and greens.
• Salads: Add it on top of a green salad for extra protein. It pairs especially well with simple vinaigrettes or on a kale salad with vegan cashew Caesar dressing.

Tips & Tricks

If using firm or extra-firm tofu, press it for at least 15 to 20 minutes to remove excess moisture so it absorbs the marinade better. I'd recommend a Tofuture tofu press.

Marinate overnight for best flavor: The longer the tofu sits, the more the lemon, herbs, and seasonings soak in.

Don't skip the coating: It helps create lightly crisp, golden edges in the oven!

Shake off excess marinade: Too much liquid on the pan can burn while baking, so let the excess drip off before tossing in the coating.

Bake in a single layer: Give the tofu space on the baking sheet so it crisps instead of steaming.

Flip halfway through: Turning the tofu a few times helps it brown evenly on all sides.

Storage

Storage: Baked tofu is great for meal prep and keeps well in an airtight container in the refrigerator for up to 4-5 days.

Reheating: Reheat in a pan, oven, or air fryer until warmed through and lightly crisp again. It's also delicious served cold, especially tossed into salads or wraps.

Freezing: Freezing is not recommended.

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