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

5 from 3 reviews

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.


  • 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


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.


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.