If you're a fan of the lemon pepper flavor combination, you're in luck. This simple dinner, made with fresh lemon pepper seasoning, will brighten up your weeknights. Tofu is baked in its own savory marinade and covered in a crunchy, zesty topping.
First, the tofu slices soak up a marinade that includes lemon zest and juice, black pepper, white wine and garlic. I like to let my tofu marinate for a few hours or overnight.
Next, a crumbly topping is made by mixing more lemon zest and black pepper, nutritional yeast and vegan cracker crumbs. Many major brands of crackers are vegan. Just check the label, or, if that stresses you out, grab some Saltines.
The only somewhat difficult part of this recipe is grating all the lemon zest, but the task can be lightened with a particularly good grater. I prefer fresh lemon zest because it tastes so much better than the dried kind found in the seasonings aisle, and it isn't full of preservatives.
When the tofu is done marinating, pull out the garlic cloves. Spoon the topping evenly over the tofu and stick the whole thing in the oven to bake until it's nicely browned. That's all! I recommend serving it with your favorite kind of potatoes and veggies.
Lemon Pepper Tofu
Serves 4-6
Important: Make sure you have a few hours to marinate the tofu, or marinate it in the fridge the night before.
Ingredients
4 tablespoons lemon zest, divided
1/4 cup freshly squeezed lemon juice
1/4 cup white wine
2 tablespoons olive oil
2 tablespoons soy sauce
coarsely ground black pepper, to your preference
2 cloves garlic, crushed with the flat side of a knife
1 pound extra firm tofu, pressed and sliced crosswise 1/4” thick (see tip)
1 cup finely crushed vegan crackers
2 tablespoons nutritional yeast
1/2 teaspoon salt
2 tablespoons vegan margarine, melted
Serve with: potatoes and veggies
Method
- Combine 2 tablespoons of the lemon zest, lemon juice, wine, olive oil, soy sauce, garlic and pepper in a 9x13” baking dish. Add the tofu and coat well in the marinade. Cover and keep in fridge for at least 4 hours or overnight, flipping once.
- Preheat the oven to 450 degrees fahrenheit. Combine remaining 2 tablespoons lemon zest, crushed crackers, nutritional yeast, salt, margarine and more coarsely ground black pepper in a small bowl.
- Remove garlic cloves from baking dish. Spoon cracker mixture evenly over tofu slices and press it lightly into the tofu with the back of the spoon.
- Bake for 15-20 minutes or until topping has browned and marinade has cooked down. Serve with potatoes and veggies.