Lemon Dill Tofu

Lemon Dill Tofu is 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.

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. I’ve made this one many times, and the results are consistently good. The tofu bakes up with a light, satisfying crispness, and the melted butter finish at the end pulls everything together in a way that feels a little indulgent for something so simple.

The flavor and texture are reminiscent of baked fish or chicken, but with all plant-based ingredients.

Ingredients for Lemon Dill Tofu

Here is what you will need. Exact amounts are listed on the recipe card below.

• Extra-Firm Tofu – Anything less than extra-firm will be too soft for this recipe to work well. For best results, press for at least 20 minutes using a tofu press, then pat very well with paper towels before slicing. The drier the tofu going in, the better the texture coming out.
• 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 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.
• Butter

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.

Storage and Reheating

Store any leftover tofu in an airtight container in the refrigerator. To reheat, the oven gives you the best results. 375°F for about 10 minutes will bring it back nicely. The microwave works in a pinch, though the texture will be softer than fresh out of the oven.

More Tofu Recipes

• 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 Recipe

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.

4.91 from 11 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Mediterranean

Keyword: dairy free, lemon dill, 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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Equipment

Tofu Press

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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This post was updated May 4, 2026.