Lemon Herb Tofu ~
Golden-brown tofu marinated in zesty lemon juice, Dijon mustard, garlic, and herbs, then pan-fried to crispy perfection.
Serve with Lemon Orzo Rice Pilaf or Roasted Baby Potatoes and Pan-Fried Asparagus.
Lemon Herb Tofu Recipe
I like this dish because it’s a simple and flavorful vegan recipe perfect for lunch or dinner.
It’s an easy dish with bold lemony flavor. The tofu takes on the flavors of a simple marinade made with lemon juice, Dijon mustard, garlic, and dried herbs, creating a savory, aromatic base.
After marinating, the tofu is placed in a hot skillet, allowing the edges to caramelize and deepen the flavor. Letting it sear undisturbed for a few minutes on each side helps create a golden crust and locks in the fresh, tangy flavors.
Quick Tip for Success
- Press the tofu! This simple step removes excess moisture, allowing it to absorb the marinade and achieve the perfect texture when cooked.
How to Press Tofu
Pressing tofu is simple and makes a big difference in the texture of your final dish.
- Using a tofu press: This is the most efficient way to press tofu.
- With everyday kitchen items: Wrap the tofu in a clean towel, place it between two plates, and weigh it down with a heavy object like a skillet.
- By hand: If you don’t have a press, gently squeeze the tofu over the sink.
Ingredients for Lemon Herb Tofu
- 14 ounces extra firm tofu, pressed and cut into 1-inch pieces
- 1/3 cup lemon juice
- 3 tablespoons olive oil, divided
- 1 tablespoon creamy Dijon mustard
- 1 tablespoon garlic, minced
- 1 teaspoon dried oregano
- 2 teaspoons dried thyme leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Ingredient Notes
- Lemon juice: Fresh lemon juice is ideal for the brightest flavor.
- Dijon mustard: Adds a tangy kick to the marinade. For a milder flavor, use yellow mustard.
- Garlic: Fresh garlic is best for this recipe. If needed, 1 teaspoon of garlic powder can be used as a substitute.
- Dried herbs: Oregano and thyme are classic pairings, but rosemary or basil can also work..
How to Make Lemon Herb Tofu
STEP ONE: Prep the Tofu. Use a kitchen towel or paper towels to pat dry the pressed and cubed tofu. In an 8×8-inch baking dish or shallow bowl, arrange the tofu pieces in a single layer. Set aside.
STEP TWO: Prepare the Marinade. In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, Dijon mustard, garlic, oregano, thyme, salt, and black pepper until well combined. Adjust seasoning to taste.
STEP THREE: Marinate the Tofu. Pour the marinade over the top of the tofu, turning the pieces to coat. Marinate for at least 1 hour, and up to overnight, turning once.
STEP FOUR: Cook the Tofu. Set a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. When the oil is hot, use a slotted spoon to transfer the tofu to the pan, keeping the pieces in an even layer. Cook for 7-8 minutes, turning occasionally until golden brown on all sides.
STEP FIVE: Finish with Marinade. Add any remaining tofu marinade and continue cooking for an additional 1 minute. Serve hot, cooled to room temperature, or cold.
FAQ
- Can I use a different kind of mustard? Yes, yellow mustard can be substituted for a milder flavor.
- Do I have to press the tofu? Pressing the tofu helps it soak up all the tasty marinade and gives it a firmer texture. If you skip it, the tofu might not absorb as much flavor.
- Can I make this ahead of time? Yes, this tofu is great for meal prep! Reheat in a skillet over medium heat for a few minutes, or in the microwave until heated through.
Storage
- Store leftover tofu in an airtight container in the refrigerator. (Cold Lemon Dijon Tofu is a delicious snack or topping for salads or grain bowls!)
More Tofu Recipes You’ll Love!
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Lemon Herb Tofu
Ingredients
- 14 ounces extra firm tofu pressed and cut into 1-inch pieces
- 1/3 cup lemon juice
- 3 tablespoons olive oil divided
- 1 tablespoon creamy Dijon mustard
- 1 tablespoon garlic minced
- 1 teaspoon dried oregano
- 2 teaspoons dried thyme leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Use a kitchen towel or paper towels to pat dry the pressed and cubed tofu. In an 8×8-inch baking dish or shallow bowl, arrange the tofu pieces in a single layer. Set aside.
- In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, Dijon mustard, garlic, oregano, thyme, salt, and black pepper until well combined. Adjust seasoning to taste.
- Pour the marinade over the top of the tofu, turning the pieces to coat. Marinate for at least 1 hour, and up to overnight, turning once.
- Set a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. When the oil is hot, use a slotted spoon to transfer the tofu to the pan, keeping the pieces in an even layer. Cook for 7-8 minutes, turning occasionally until golden brown on all sides.
- Add any remaining tofu marinade and continue cooking for an additional 1 minute. Serve hot, cooled to room temperature, or cold.
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