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Lemony Baked Tofu

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  • Author: Annie
  • Prep Time: 1440
  • Cook Time: 30
  • Total Time: 1470


Follow a few easy steps to tofu deliciousness with this “building block” recipe. Use in sandwiches or on top of salads or soups. Makes a healthy snack, too!




  • 1 14-ounce block extra-firm tofu


  • 1/2 cup low-sodium vegetable broth
  • 1/4 cup lemon juice (about 1 lemon)
  • zest of 1 lemon
  • 1 Tbsp. low-sodium soy sauce, tamari, or Bragg Liquid Aminos
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. lemon oil
  • pinch turmeric, for color (optional)
  • 1 garlic clove, minced


Prepare the tofu

  1. Press tofu for several hours or overnight. You really want to get it as firm and dry as possible.
  2. Layer a baking sheet (I used a quarter sheet) with parchment paper or paper towels. Set aside. Cut the tofu into very thin slices. You should get 18-20 per block of tofu. Place the slices of tofu onto the paper towels; stacking layers is fine. Cover slices with more parchment paper or paper towels, top with another baking sheet and place in the freezer overnight.

Make the marinade

  1. Whisk together all of the ingredients and store in the refrigerator until needed.

Bake the tofu

  1. When you’re ready to bake the tofu, remove the pan from the freezer and let the slices thaw. At first the slices will be dark yellow, but they’ll return to white once thawed.
  2. Preheat the oven to 425-degrees F. Place the slices into a baking pan or sheet and pour the marinade over top. Again, don’t worry about having the slices in one layer. Bake the tofu for about 30 minutes or until the marinade is nearly absorbed. The edges of the slices should be brown and the tofu should be fairly dry. Let the slices cool as they’ll firm up even more. They are now ready to use in sandwiches.


  • Serving Size: 4
  • Calories: 101
  • Sugar: 1
  • Sodium: 252
  • Fat: 6
  • Saturated Fat: 1
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 4
  • Protein: 10
  • Cholesterol: 0