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Close up of a kale salad garnished with baked lemon herb tofu, pickled red onion, shaved parm on a serving plate with fork.

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.
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Marinating Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 4
Author: Liv King

Ingredients
 

Marinated Tofu

  • 1 block Super-Firm Tofu see note for firm or extra-firm
  • ¼ cup Lemon Juice
  • 1 tablespoon Low-Sodium Soy Sauce
  • 1 tablespoon Maple Syrup
  • 2 teaspoons Dijon Mustard
  • 1 tablespoon Nutritional Yeast
  • 2 Garlic Cloves minced, or ½ teaspoon Garlic Powder
  • 2 teaspoons Dried Parsley
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Onion Powder
  • ½ teaspoon Kosher Salt see note
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Red Pepper Flakes optional

Coating

  • 1 ½ tablespoons Cornstarch
  • 1 tablespoon Nutritional Yeast
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • Pinch Salt and Pepper
  • 2 teaspoons Olive Oil for baking

Instructions

  • Cube the super-firm tofu. If using firm or extra-firm tofu, press it for 15-20 minutes to remove excess water.
  • Whisk together the lemon juice, soy sauce, maple syrup, Dijon mustard, nutritional yeast, minced garlic, and seasonings.
  • Toss the tofu it to the marinade, toss gently to coat, and marinate overnight or for at least 1-2 hours.
  • Preheat the oven to 400℉.
  • Remove the tofu from the marinade and shake off any excess liquid to prevent burning. Transfer to a medium-sized bowl.
  • Gently toss with cornstarch, nutritional yeast, onion powder, garlic powder and a big pinch of salt and black pepper until evenly coated.
  • Add the olive oil and toss again to coat evenly.
  • Line a baking sheet with parchment paper and arrange the tofu in a single layer on the baking sheet.
  • Bake for 25-30 minutes, flipping a few times, until golden brown and lightly crisp on the edges.
  • Serve warm right out of the oven, or chilled in salads, grain bowls, or wraps! It pairs especially well with roasted vegetables, quinoa, couscous, or a simple side of greens. Enjoy!

Notes

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.
 
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half. 
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