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This Lemon Pepper Tofu Sheet Pan Dinner is the ultimate fuss-free dinner. Crispy, golden brown tofu, tender asparagus, complete with a dreamy tahini dressing drizzled over top. Have this weeknight favorite served over your favorite grain bowl in less than an hour.
Who’s ready for another sheet pan recipe? If you follow our Youtube Channel, you might know that Chris and I have tons of videos teaching you some of our favorite ways to cook tofu. Make sure to watch our Easy Vegan Sheet Pan Dinner Recipes video where we’ll show you exactly how to make this meal, plus a delicious sheet pan pasta complete with a homemade sauce.
These sheet pan dinners are quick and convenient, great for meal prep, and most importantly, non-vegan approved.
Ingredients You’ll Need
- Tofu: We recommend using a block of extra-firm tofu, firm tofu, or super-firm tofu. Reserve soft blocks of tofu like silken tofu for recipes such as this Vegan Buffalo Chicken Dip.
- Lemon juice: Fresh lemon juice over pre-bottled lemon juice always! The flavor is unmatched and well worth squeezing it fresh. You’ll need fresh sliced lemons anyway for topping the asparagus!
- Garlic: Fresh garlic will yield the best garlicky flavor, but if needed, garlic powder will work. Swap the 5 cloves of garlic with 1/2 teaspoon of garlic powder or garlic granules.
- Broth or oil: If you are oil-free, marinate the tofu in your favorite vegetable broth. Otherwise, use your favorite cooking oil such as olive oil, vegetable oil, avocado oil, or melted vegan butter.
- Tamari: We prefer to use tamari over soy sauce as it’s more balanced in flavor and slightly less salty, but you can always use soy sauce as a 1:1 substitute. You could also try coconut aminos if you are sensitive to sodium.
- Fresh herbs: Growing fresh herbs has several perks, including always having them handy for seasoning meals like this lemon pepper tofu. We recommend a blend of fresh sage and fresh rosemary but feel free to opt for your favorite fresh herbs.
- Asparagus: Adding veggies to your sheet pan dinner helps round out the meal and packs it with nutrition. We love asparagus here but feel free to swap in a similar veggie such as broccolini, halved or quartered Brussels sprouts, green beans, or a mixture of a few. Sheet pan meals are one of the best ways to use up an array of veggies in the fridge.
- Large mixing bowl or reusable bag
- Parchment paper or a reusable silicone baking mat
- Large baking sheet
How to Make this Lemon Pepper Tofu Sheet Pan Dinner
- Prep the tofu. Press the tofu for at least 30 minutes, then cut it into 1-inch cubes or small tofu bites. You can do this using a tofu press, or check out or favorite tofu hack that will teach you how to press tofu without a tofu press.
- Marinade the tofu. Using a large bowl or reusable zip lock bag, add in the lemon juice, garlic, vegetable broth, tamari, rosemary, sage, black pepper, thyme, and sriracha. Mix everything together until uniform. Add in the tofu and toss to coat. Set aside for 30 minutes.
- Add the tofu to the baking sheet. After at least 30 minutes, carefully remove the marinated tofu, reserving the leftover marinade and spread it in an even layer on the left side of a large baking sheet.
- Add the asparagus. Spread the asparagus on the right side of the baking sheet and pour the leftover marinade over top. Using your hands, toss the asparagus in the marinade until well coated. Spread it into a single layer, then top the asparagus with lemon slices.
- Bake. Bake the lemon pepper tofu sheet pan dinner for 30 minutes, mixing halfway through.
- Remove the asparagus. After 30 minutes, remove the baking sheet from the oven and increase the oven temperature. Remove the asparagus, then place the tofu pieces back in for a final 20 minutes, or until crispy.
- Serve. Serve the lemon pepper tofu and roasted asparagus while warm as desired.
We love serving this vegan lemon pepper tofu and asparagus meal over fluffy brown rice with a drizzle of our 5-Minute Tahini Dressing. You can always pair it with your favorite grain or alternative dressings such as this Vegan Honey Mustard Dressing, an Easy Avocado Tahini Dressing, or this delicious Vegan Alfredo sauce.
It’s the perfect recipe to make in a big batch for meal prep or when you need a simple dish for a quick weeknight dinner.
Yes, press the tofu before marinating it. Think of tofu like a sponge. In order for it to be able to absorb the marinade, the excess water in the tofu block needs to be removed first. If the tofu block is full of excess water when you try to marinade it, it won’t absorb any of the flavors because it won’t have the capacity to absorb any more liquid.
Absolutely – if you have a block of tofu frozen and then thawed, feel free to use it. Just make sure to press it before marinating.
We love the crispy edges on cubed tofu pieces, but if you’d like, you can also cut your block of extra firm tofu into tofu steaks or tofu cutlets. If you cut them into really thick pieces, they may need a longer baking time.
Once baked, this lemon pepper tofu sheet pan dinner will be kept in the refrigerator for up to 4 days. We wouldn’t recommend freezing it – cooked asparagus doesn’t freeze particularly well, and freezing tofu will change its texture.
Reheat leftovers in a large skillet on the stovetop or in a microwave-safe bowl in 30-second intervals until warmed through.
More Quick and Easy Vegan Dinner Recipes You May Enjoy:
- Sheet Pan Tofu Taco Meat – who doesn’t love a hands-free taco recipe?
- Vegan Sheet Pan Pasta – this pasta’s made with a delicious roasted red pepper and tomato sauce and is naturally gluten-free.
- Easy Lemongrass Tofu – an easy dinner main packed with flavor and ready in about 40 minutes.
- Easy Pesto Gnocchi Recipe – another sheet pan meal that makes the pesto the best pillowy texture.
- 15-Minute One-Pot Pasta – the easiest weeknight pasta dish!
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