Home » Course » Entree » LEMON PEPPER TOFU SHEET PAN DINNER

LEMON PEPPER TOFU SHEET PAN DINNER

Quick and easy tofu sheet pan dinner with baked lemon pepper tofu and asparagus makes a simple and delicious vegan lunch or dinner!

top down view of baked lemon pepper tofu with asparagus and rice on a small plate.

This just happened to be one of those meals I threw together in a cinch and it turned out pretty darn good. It may not be for everyone, but if you enjoy tofu, then I think you’re going to love this!

The tofu is light, but ‘meaty’, reminding me of a faux fish dinner and pairs perfectly with asparagus. With only lemon pepper and salt to season the tofu, use as much as you like for the fullest flavor.

Add to that a grain such as white rice, brown rice, quinoa or farro and it’s a healthy, complete and filling, lunch or dinner that’s quick, easy and delicious!

ingredients used to make baked lemon pepper tofu sheet pan dinner.

Ingredients You’ll Need

In this simple recipe, tofu is seasoned with lemon pepper and roasted with asparagus and lemon slices, and paired with rice for a simple vegan meal that’s light and healthy.

Here is everything you’ll need:

  • tofu – use high protein, extra-firm or firm
  • asparagus
  • lemons 
  • lemon pepper
  • salt
  • olive oil – a good regular olive oil, or flavored such as garlic or lemon olive oil
  • grain – white rice, brown rice, quinoa or farro for serving, can be optional

side by side photos of prepping tofu and asparagus.

How To Make Lemon Pepper Tofu

  • Tofu: If using high protein tofu, there is no need to press. If using extra-firm or firm, let the tofu rest on its side in the tub it came in for about 10 minutes to drain. Cut the tofu into 6 rectangular slabs.
  • Asparagus: Slice or snap the ends of the asparagus.

top down view of healthy lemon pepper tofu and asparagus on sheet pan ready for the oven.

  • Layer on baking sheet: Place the tofu slabs on a lined rimmed baking sheet. Add the asparagus in between the tofu as shown above, then add lemon slices overtop. Sprinkle with plenty of lemon pepper and generous pinch of salt.

top down view of freshly baked lemon pepper tofu with asparagus on sheet pan.

  • Bake: Place in the oven and bake for 20 minutes at 400 degrees F. Once done, asparagus is bright green and fork tender, and the tofu is soft and tender.

And now you’re ready to enjoy!

Top Tips

  • Don’t skimp on the seasoning. Since this recipe is so simple, be sure to use plenty of the seasoning on the tofu to give it the most flavor. You may even like to marinate the tofu in a little lemon juice beforehand as suggested in the comments.
  • Add lemon zest. Once plated, add a little lemon zest for a nice boost of lemon flavor. It’s especially nice on the rice!
  • Storing. This lemon pepper tofu and asparagus is best eaten right away, but leftovers can be kept in the refrigerator for up to 4 – 5 days.

top down view of freshly baked lemon pepper tofu with asparagus on sheet pan.

More Quick + Easy Recipes

side angle view of baked lemon pepper tofu with asparagus and rice on a small plate.

If you try this lemon pepper tofu recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

LEMON PEPPER TOFU SHEET PAN DINNER

Lemon Pepper Tofu Sheet Pan Dinner with asparagus is seasoned well and baked until tender for a delicious quick and easy vegan lunch or dinner! Vegan and GF recipe.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 3 - 6 1x
  • Category: Entree
  • Method: bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 1 block ( 14 – 16 oz) tofu, high protein, extra-firm or firm
  • 1 lb. fresh asparagus, ends trimmed
  • 23 small lemons, sliced (and 1 zested)
  • salt + lemon pepper, to taste
  • 12 tablespoons olive oil
  • grain of choice (white or brown rice, Quinoa or Farro), to serve

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone mat.

Tofu: If using high protein tofu, there is no need to press. If using extra-firm or firm, let the tofu rest on its side in the tub it came in for about 10 minutes to drain. Cut the tofu into 6 rectangular slabs.

Trim asparagus: Slice or snap the ends of the asparagus.

Layer on baking sheet: Place the tofu slabs on a lined rimmed baking sheet. Add the asparagus in between the tofu as shown above, drizzle with a little olive oil, then add lemon slices overtop. Sprinkle with plenty of lemon pepper and generous pinch of salt.

Bake: Place in the oven and bake for 20 minutes, rotating the baking sheet half way through.

Serve with grain of choice, add a little lemon zest and more lemon pepper to taste.

Serves 3 – 6

Store: Store leftovers in the refrigerator for up to 4 – 5 days.

Notes

Use an infused olive oil such as garlic or lemon for more flavor.

You may like to marinate the tofu in a little lemon juice beforehand as suggested in the comments.

Nutrition information is calculated with 1/2 cup of white rice per serving.

FOLLOW TSV on FacebookInstagramPinterest or RSS for more updates and inspiration!

6 Comments

  1. Gary Loewenthal says:

    Delicious! Hearty, filling, easy to make. Add a green salad and a sweet for dessert = satisfied eaters!

  2. First time to your site. Made this tonight and I enjoyed it. It didn’t take a lot to make, which is helpful after a long day at work. It makes eating healthy easy and delicious! Thank you for sharing your wonderful gift with the world!

  3. I guess it’s pretty self explanatory, but the olive oil seems to be missing from the instructions. :)

    It’s still in the oven but I already know this is going to be amazing. Thank you!

    1. Julie | The Simple Veganista says:

      Thanks for sharing, Sam! I’ve added the olive oil, and I hope you enjoyed the recipe! :)

  4. I made this last night and it was very simple and delicious. I had cauliflower on hand so used that instead of the asparagus, not as colorful but still good. I marinated the tofu in lemon juice about 10 minutes before putting it on the sheet and sprinkling with seasoning, I didn’t have lemon pepper so used Mrs. Dash original, and it was just as good. Love this easy, adaptable recipe. Matter of fact, I haven’t tried a recipe from your site that I haven’t liked. You’re my new go to for dinner ideas. Thanks so much.

    1. Julie | The Simple Veganista says:

      I’m so glad you enjoyed it, and I love the idea of marinating in lemon beforehand. I will add your suggestion to the top tips for others! Thanks so much for sharing and the kinds words!

Leave a Reply

Your email address will not be published.

Recipe rating