Description
Lemon Pepper Tofu “Steaks” seasoned with fresh lemon and pepper. Perfect for an easy weeknight dinner. Serve with baked asparagus and your favorite grain!
Ingredients
Lemon Pepper Tofu Steaks
- 1 16-oz. package of extra-firm tofu, drained, rinsed, and sliced into 6–8 rectangular “steaks”
- 2 TBSP avocado or olive oil
- 1/4 tsp garlic powder
- juice from 1 lemon, squeezed
- black pepper, to taste
- Himalayan sea salt, to taste
Asparagus
- 1 big bunch of asparagus, trimmed and rinsed
- 1 tsp avocado oil
- 1/4 tsp Himalayan sea salt
For serving
- toasted quinoa or grain of choice
Instructions
- Preheat the oven to 375°F and prepare a large baking pan for the tofu and a large baking sheet lined with parchment paper for the asparagus.
- Add the olive oil, garlic powder, and fresh squeezed lemon to the baking pan and whisk to combine. Season with a pinch of Himalayan sea salt and black pepper.
- Add the tofu “steaks” to the lemon pepper marinade and flip them in the mixture so both sides are covered. Allow them to absorb the flavors while the oven is pre-heating.
- Once the oven is warm, bake the tofu for 30-40 minutes, flipping once halfway to ensure even baking. The tofu is done when there’s little to no marinade left in the baking pan and the edges start to firm and brown.
- When the timer is at 15 minutes, add the asparagus to the parchment lined baking sheet and drizzle the spears with avocado oil and sprinkle with Himalayan sea salt. Transfer the pan to the oven and bake the asparagus for the remainder of the tofu timer. The asparagus is done when it’s bright green and fork tender.
- Serve the tofu steaks with optional cooked quinoa or your favorite grain of choice with a side of baked asparagus.
- Store leftover tofu steaks and asparagus separately in the refrigerator for 3-5 days and reheat in the microwave before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free