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

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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, 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.