Crispy tofu is coated in a tangy, citrusy sauce in this simple but flavorful Lemon Pepper Tofu! The tofu can be air-fried or baked, and the sauce comes together in just a few minutes.
There's a reason that this Lemon Pepper Tofu is on the cover of my cookbook, and it's not just because I live in Atlanta. The recipe is super easy to make, punchy and zesty using minimal ingredients, and a great meal starter.
The key ingredients are lemon, honey, lemon pepper seasoning, and tofu. When combined, the result is crispy tofu with a sticky-zesty-sweet sauce that will make you want to eat the entire block on your own.
For those who aren't in the know, lemon pepper wings are the food that Atlanta is known for, so I just had to find a way to make my own vegetarian rendition of the famous flavor combination. If you're interested, there's a lot more to learn about lemon pepper wings.
By the way, I do have a Cauliflower Wings recipe and my mouth is watering just thinking about putting this lemon pepper sauce on those.
Ingredients
- Tofu: Extra firm or firm works best here. I do recommend pressing the tofu first, as this makes it crispier! Super firm tofu is a good swap and does not need to be pressed before baking.
- Lemon pepper seasoning: Double check the label on your lemon pepper seasoning to see if it includes salt. For example, there was a while where I only used Dash salt-free lemon pepper seasoning. I used much more (1.5 tablespoons!) but when I tried the same amount with Kinder's seasoning, it was way too salty.
- Honey: I think the sweetness is key to balancing out the very zesty lemon pepper seasoning and lemon juice. It also creates a stickier sauce.
- Lemon: We use the lemon zest and the lemon juice. I use a Microplane to zest the lemon, but the smallest holes on a box grater will get the job done.
Cassidy's notes
This recipe is originally from my cookbook, but I adjusted it slightly to fit my (3 years later) preferred method of cooking tofu: Salt & Pepper Tofu. I use the air fryer but include oven instructions for those who don't have one.
Not all lemon pepper seasonings are the same! Many are super salty, which is why I adjusted the original amount from the cookbook. In the cookbook I used 1 ½ tablespoons of Dash, which is both salt-free and chunkier. Kinder's is much finer, so just 1 ½ teaspoons will do.
More Southern-style favorites
Recipe
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Lemon Pepper Tofu
Ingredients
- 14 ounce block extra firm tofu
- 1 tablespoon neutral oil such as canola
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice about 1 small lemon
- 1 tablespoon honey
- 1 ½ teaspoons lemon pepper seasoning see note #1!
- 1 teaspoon lemon zest about 1 small lemon
- 1 teaspoon corn starch optional!
Instructions
- Preheat the oven to 400F. Press the tofu for at least 10 minutes. Using your hands, tear tofu into bite-sized pieces.
- Add 1 tablespoon of oil and ¼ teaspoon kosher salt to a large bowl. Add the tofu, tossing to coat with a spatula. Seasoned with ¼ teaspoon black pepper, tossing to coat again.
- Transfer to a parchment paper-lined baking sheet (optional, but keeps tofu from sticking to the baking sheet). Evenly space the tofu so that it's not overlapping.
- Bake at 400F for 30-35 minutes, stirring halfway way through. I sometimes bake it up to 40 minutes for ultra-crisp tofu. It's ready when golden, crispy on the outside, and still soft inside.
- In a medium bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon honey, 1 ½ teaspoons lemon pepper seasoning, and 1 teaspoon lemon zest.
- Heat a medium skillet over medium heat. Once hot, add the cooked tofu. Drizzle with the lemon pepper sauce, tossing to coat. Cook for just 2-3 minutes, until the sauce is bubbling. It should reduce a bit but will not be a thick sauce.For a thicker sauce, add a cornstarch slurry (1 teaspoon corn starch mixed with 1 teaspoon water) and simmer until thickened.Enjoy!
Notes
- Lemon pepper seasoning: Not all lemon pepper seasonings are the same. I recommend choosing a salt-free seasoning like Mrs. Dash if possible. This is what I used in my cookbook and why I recommend a higher amount there (1 ½ tablespoons). Seasonings like Kinder's have a saltier and finer texture, so much less is needed to achieve a similar flavor. I used Kinder's to calculate the nutrition facts here.
- Cookbook: This recipe is in my cookbook but I changed the method to make it a little more hands-off. I also adjusted the lemon pepper seasoning amount based on using a salt vs. salt-free option.
- Air fryer instructions: If using an air fryer, preheat to 375F. You can use less oil, just 1-2 teaspoons. Air fryer for 18-20 minutes, tossing the basket halfway through.
- I typically serve lemon pepper tofu with rice and a roasted or sautéed vegetable, with a sprinkle of lemon pepper seasoning added to the veg.
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