Lemon Garlic Roasted Tofu 🍋🧄
This is a bright, flavorful, and crispy tofu dish that’s perfect as a main or a protein-packed side. The lemon adds freshness, garlic adds depth, and roasting gives a satisfying golden crust.
Ingredients (Serves 2–4)
- 14 oz (400 g) firm or extra-firm tofu
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tsp soy sauce or tamari (optional, for umami)
- ½ tsp smoked paprika or black pepper
- Salt to taste
- Optional garnish: fresh parsley, chili flakes
Instructions
- Prep tofu
- Press tofu 15–20 minutes to remove excess water (important for crispiness).
- Cut into ¾–1 inch cubes or triangles.
- Marinate
- In a bowl, mix olive oil, garlic, lemon zest, lemon juice, soy sauce, paprika, and salt.
- Toss tofu gently to coat. Let marinate 15–30 minutes for best flavor.
- Roast
- Preheat oven to 400°F (200°C).
- Spread tofu on a parchment-lined baking sheet in a single layer.
- Roast 25–30 minutes, flipping halfway, until golden and slightly crispy.
- Serve
- Sprinkle fresh parsley or chili flakes.
- Great with rice, roasted veggies, salads, or grain bowls.
Tips & Variations
- Extra crispy: Dust tofu lightly with cornstarch before roasting
- Herby twist: Add thyme, rosemary, or oregano to the marinade
- Spicy kick: Add chili powder or Sriracha to the marinade
- Meal prep: Roasted tofu keeps 3–4 days in the fridge and reheats well
If you want, I can give you a pan-fried version that’s golden and crispy in 15 minutes or a sheet-pan dinner idea with veggies and grains.
