If you’re craving a vibrant, plant-based meal that feels elegant yet effortless, this lemon pepper tofu with asparagus is it. The tofu is infused with a zesty lemon-soy marinade, pan-seared until golden, and paired with tender-charred asparagus for a fresh, spring-inspired dish. A dollop of creamy baba ganoush and a sprinkle of fresh herbs bring it all together for a restaurant-quality plate—done in under 30 minutes.
This recipe is perfect for weeknight dinners, meal prep, or when you want to impress guests with a simple but flavorful vegan dish.
Ingredients & Substitutions
For the Lemon Pepper Tofu
- 1 block extra-firm tofu (see notes for tips on pressing and marinating)
- 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 3 tbsp lemon juice (freshly squeezed is best)
- ½ tsp garlic powder
- ½ tsp onion powder
- Fresh ground black pepper, to taste
For the Asparagus
- 1 small bunch asparagus
- 1–2 tbsp extra virgin olive oil
- Salt and pepper, to taste
For Garnish
- 2 tbsp baba ganoush per serving (or substitute hummus or garlic aioli)
- Fresh dill or parsley
Substitutions
- Tofu: Tempeh works as a higher-protein substitute.
- Baba Ganoush: Hummus adds a creamier, nutty twist.
- Asparagus: Try green beans, broccolini, or zucchini for variety.
- Citrus: Lime juice can replace lemon for a tangy variation.
Helpful Tools
- Cast iron skillet (for a beautiful char and even cooking)
- Tofu press or clean dish towel (to remove excess water)
- Mixing bowl or shallow dish (for marinating)
- Sharp knife (to make cross-hatch patterns for better marinade absorption)
How to Make This Lemon Pepper Tofu Recipe
Step 1: Prep the Tofu
- Cut tofu into 3 even, thin slices.
- On one side of each slice, cut shallow cross-hatch patterns.
- In a shallow dish, whisk together soy sauce, lemon juice, garlic powder, onion powder, and black pepper.
- Place tofu in the marinade, flipping halfway to ensure both sides soak up the flavor. Let sit while prepping the asparagus.
Step 2: Cook the Asparagus
- Trim the tough ends off the asparagus.
- Heat a cast iron pan over medium heat with olive oil.
- Add asparagus, sprinkle with salt and pepper, and cook until fork-tender with light char marks (about 4–6 minutes). Remove and set aside.
Step 3: Sear the Tofu
- In the same skillet, add a bit more olive oil if needed.
- Cook tofu slices 3–4 minutes per side until golden and crisp around the edges.
Step 4: Assemble
- On each plate, spread a circle of baba ganoush.
- Top with crispy tofu and asparagus.
- Garnish with fresh dill or parsley. Serve immediately and enjoy!
Tips & Tricks For This Lemon Pepper Tofu
- Freeze your tofu first! Freezing and thawing tofu creates a meatier texture and helps the marinade penetrate deeply.
- Don’t skip the cross-hatch cuts. This allows more marinade to soak in and creates crispy edges when seared.
- Batch prep: Double the tofu for meal prep—it reheats well and can be used in wraps or grain bowls.
- Cast iron = flavor: Using the same pan for asparagus and tofu lets the flavors build and gives everything a lovely char.
Frequently Asked Questions
Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and crispy. It’s slightly less crispy but still delicious.
Yes. Store cooked tofu and asparagus separately in airtight containers for up to 3 days. Reheat in a skillet for best texture.
You can substitute hummus, garlic aioli, or a dairy-free yogurt sauce for a similar creamy base.
Pressing the tofu for at least 20 minutes removes excess water, helping it absorb the marinade and crisp up better.
Fresh lemon juice is best for flavor, but bottled works if that’s all you have—just avoid ones with added sugar.
Lemon Pepper Tofu with Asparagus
Ingredients
Lemon Pepper Tofu
- 1 block extra-firm tofu see notes
- 3 tbsp low-sodium soy sauce
- 3 tbsp lemon juice
- ½ tsp onion and garlic powder
- fresh ground black pepper to taste
Asparagus
- 1 small bunch asparagus
- 1-2 tbsp extra virgin olive oil
- salt & pepper to taste
Garnishes
- 2 tbsp baba ganoush per serving see notes
- fresh dill or parsley
Instructions
Tofu Prep
- Start by cutting the tofu into 3 thin, equal slices. See photos for reference.
- Cut cross-hatch patterns into one side of each tofu piece.
- In a large shallow dish, make the marinade by whisking together soy sauce, lemon juice, garlic and onion powder, and black pepper.
- Place the tofu into the marinade and allow it to marinate while the asparagus cooks. Make sure to flip it halfway.
Asparagus
- Cut the hard ends off the asparagus, and add them to a cast iron pan on medium heat with a little olive oil.
- Cook until fork tender, and slightly charred on the outside.
Cooking Tofu
- Remove the asparagus, and add the tofu directly to the same hot cast iron pan. Add a little more olive oil if needed. Cook about 3-4 mins per side or until golden brown.
Assembly
- Spread a thin circle of baba ganoush on each plate and top with the cooked tofu, asparagus, and fresh dill. Enjoy!
Notes
Nutrition
Conclusion: Lemon Pepper Tofu
This lemon pepper tofu with asparagus is a simple, fresh, and flavorful dish that proves plant-based cooking can be both easy and impressive. With minimal ingredients and a quick cooking time, it’s the kind of meal you’ll keep in rotation for busy nights or when you need something light but satisfying.
