Servings: 2–3
Prep time: 10 min
Cook time: 25–30 min
Ingredients
- 14 oz (400 g) firm or extra-firm tofu
- 2 tbsp olive oil
- 2 tbsp soy sauce or tamari
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp lemon zest
- ½ tsp smoked paprika (optional)
- ¼ tsp black pepper
- 1–2 tsp maple syrup or agave (optional, balances flavor)
- 1–2 tsp cornstarch (optional, for extra crispiness)
- Fresh parsley or green onions for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare tofu:
- Press tofu for 10–15 minutes to remove excess water (skip if using super-firm tofu).
- Cut tofu into ½–1 inch cubes.
- Make marinade:
- In a bowl, whisk together olive oil, soy sauce, lemon juice, garlic, lemon zest, paprika, pepper, and maple syrup.
- Optional crisp coating:
- Toss tofu cubes in 1–2 tsp cornstarch for extra crunch.
- Marinate tofu:
- Add tofu cubes to the marinade and toss gently to coat. Let sit 5–10 minutes (longer for more flavor, up to 30 min).
- Roast tofu:
- Spread tofu cubes on the prepared baking sheet in a single layer.
- Bake 25–30 minutes, flipping halfway, until golden brown and crispy at edges.
- Serve:
- Garnish with chopped parsley or green onions.
- Perfect over rice, quinoa, salads, or roasted veggies.
Tips & Variations
- Extra lemony: Add 1 tsp lemon zest to the marinade before baking.
- Spicy kick: Sprinkle with chili flakes or sriracha.
- Meal prep: Stores in fridge for up to 4 days; reheat in oven for crispiness.
- High-protein: Serve with quinoa, lentils, or your favorite beans.
