Lemon Dill Tofu

Lemon Dill Tofu ~

Extra-firm tofu coated in the bright flavors of tangy lemon and fresh dill then baked to crisp perfection. A drizzle of melted butter adds the finishing touch.

Serve over Herbed Rice with a side of Asparagus for a light and flavorful dinner your family will love!

Baked Tofu Recipe

I like this recipe for its classic flavor pairing of fresh lemon and dill. This tofu dinner is perfect for springtime and easy to make. The flavor and texture are reminiscent of baked fish or chicken but with all plant-based ingredients.

Ingredients for Lemon Dill Tofu

You will need:

• 2 (14-ounce) packages extra-firm tofu, pressed
• 1/3 cup + 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt
• 3 tablespoons cornstarch
• 2 tablespoons + 1 teaspoon fresh dill, divided
• 1/4 cup vegan butter, melted

Ingredient Notes

• Extra-Firm Tofu – Anything less than extra-firm will be too soft for this recipe to work well.
• Olive Oil – The mild flavor of olive oil won’t overpower the lemon and dill flavors.
• Lemon Juice – 1 medium size lemon should yield more than enough juice. I can usually get 3-4 tablespoons from 1 lemon.
• Lemon Zest – As with lemon juice, fresh is best. Dried lemon zest is not recommended for this recipe.
• Garlic Powder – Stick with garlic powder for this recipe; you don’t want to have to worry about fresh garlic burning during the baking.
• Salt – The amount given can be used as a guideline. Adjust accordingly for personal taste or dietary restrictions.
• Cornstarch – For thickening the lemon dill sauce. An equal amount of arrowroot powder can also be used for the same purpose.
• Dill – For best results, use fresh dill.

How to Make Lemon Dill Tofu

STEP ONE: Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

STEP TWO: Slice each block of tofu in half so that you now have 4 (approximately 3/4-inch thick) rectangles. Slice each rectangle diagonally so that you now have 8 triangles. Set tofu triangles on a large paper towel to absorb excess moisture; set aside.

STEP THREE: In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, and salt. Add the cornstarch, whisking quickly to avoid clumping (if clumping occurs, just keep whisking to work it out). Stir in the fresh dill and set aside.

STEP FOUR: Working one piece at a time, carefully dip each tofu triangle into the lemon mixture, turning to fully coat. Arrange the tofu onto the prepared baking sheet, allowing at least 1 inch between each piece.

STEP FIVE: Bake for 20 minutes, then carefully flip the tofu. Continue baking for an additional 20 minutes, until lightly crisp. Brush with melted butter, sprinkle with the remaining 1 teaspoon of fresh dill, and serve hot.

More Tofu Recipes You’ll Love!

• Lemon Pepper Tofu
• Baked Pesto Tofu
• Grilled BBQ Tofu
• Tofu and Broccoli Frittata
• Herbed Couscous and Tofu Salad

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Lemon Dill Tofu

Extra-firm tofu coated in the bright flavors of tangy lemon and fresh dill then baked to crisp perfection! A drizzle of melted butter adds the finishing touch.

5 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Mediterranean

Keyword: dairy free, healthy, tofu, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 383kcal

Author: Holly Gray

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Ingredients

• 2 14-ounce packages extra-firm tofu, pressed
• 1/3 cup + 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt
• 3 tablespoons cornstarch
• 2 tablespoons + 1 teaspoon fresh dill divided
• 1/4 cup vegan butter melted

Instructions

• Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Slice each block of tofu in half so that you now have 4 (approximately 3/4-inch thick) rectangles. Slice each rectangle diagonally so that you now have 8 triangles. Set tofu triangles on a large paper towel to absorb excess moisture; set aside.
• In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, and salt. Add the cornstarch, whisking quickly to avoid clumping (if clumping occurs, just keep whisking to work it out). Stir in the fresh dill and set aside.
• Working one piece at a time, carefully dip each tofu triangle into the lemon mixture, turning to fully coat. Arrange the tofu onto the prepared baking sheet, allowing at least 1 inch between each piece.
• Bake for 20 minutes, then carefully flip the tofu. Continue baking for an additional 20 minutes, until lightly crisp. Brush with melted butter, sprinkle with the remaining 1 teaspoon of fresh dill, and serve hot.

Nutrition

Calories: 383kcal | Carbohydrates: 12g | Protein: 15g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 1091mg | Potassium: 348mg | Fiber: 1g | Sugar: 2g | Vitamin A: 557IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 3mg

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