This oven-baked herby lemon tofu is such a simple way to add a nourishing Mediterranean twist to your next healthy bowl or sandwich. It’s super easy to make and keeps really well in the fridge; I also love it cold, so it’s a great one to make ahead of time and add to any salads or sandwiches for a super fresh protein addition.
In the bowl, I enjoyed it with brown rice, beetroot hummus, avocado, rocket, cucumber, and roasted carrots. The sandwich is toasted sourdough with pesto, hummus, pickled onions, sprouts, sundried tomatoes, avocado and cucumber, so delicious!
I’m using lemon myrtle herb in the marinade, which is a delicious Native Australian herb. It adds a beautiful flavour, but no worries if you can’t find it, I’ve tasted it without, and it’s still very delicious ????
I know I’m going to make this on repeat, and can’t wait to hear what you all think about this new tofu flavour ✨
Herby Lemon Tofu
Equipment
Ingredients
- 450 g extra firm tofu
- 2 lemons - about 6 tbsp, juiced and zested
- 2 tsp Italian herbs seasoning
- 1 tsp lemon - 3 tbsp, juiced
- 2 tsp baby capers and brine
- 2 garlic cloves - minced
- 1.5 tbsp olive oil
- Salt and pepper - to taste
Instructions
- Cut the tofu into 1 cm thick rectangles. Place them between two tea towels and press to remove the excess moisture. Cut diagonal slits across the top and bottom of the tofu for better absorption of the marinade.
- Combine the lemon juice and zest, Italian herbs seasoning, lemon myrtle (if using), baby capers and brine, minced garlic, olive oil, salt, and pepper. Add the tofu to this marinade, ensuring it’s well coated. Let it marinate for at least 30 minutes to absorb the flavors.
- Preheat your oven to 400F/200C. Arrange the tofu pieces on a baking tray and drizzle half of the remaining marinade over them.
- Bake the tofu for 15 minutes. Then, flip the pieces over, brush them with the rest of the marinade, and bake for another 15 minutes. Your Herby Lemon Tofu is ready to enjoy!
Video
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Thanks for this recipe. It’s a great hit with everyone!
This is the 3rd time I’ve made your delicious recipe. First time I made 450g but since, I’ve doubled it each time.
Have a batch in the oven as I type, and decided to try pan frying some in a little olive oil. The PAN FRIED tofu has more moisture and is absolutely delicious!
Thanks for the wonderful recipe.
That’s very good to know, thank you for sharing your tips Ann-Maree 😍
Hi Sarah. I really want to like baked tofu but every time I do bake tofu it ends up an awful texture, rubbery and chewy 🙁 what am I doing wrong? I tried the baked medi bowl with the lemon herb tofu and did it in the air fryer. I suspect I’m baking too hot and/or too long…. Thanks! Kate
Hi Kate, do you adjust the time when you’re cooking with the air fryer? It does not need as long as in the oven 🙂
Hi Sarah,
This recipe looks good. Do you think I could make it with your lentil tofu recipe? If so, would I add the lemon, garlic and herbs before the lentil tofu sets or after the lentil tofu has been made? Thank you.
Sandra
Hey Sandra, that’s an interesting idea! You would probably try to blend it with it, might not need to use as much as in this recipe 🙂 Otherwise marinating should work fine too.