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5 from 1 vote

Baked Lemon Pepper Tofu

by: claire cary

This crispy baked lemon pepper tofu is a simple vegan dinner that is sure to be a family favorite! It's incredibly easy to make, naturally gluten free, perfect sweet, tangy and spicy and perfect with steamed veggies and rice.
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Prep: 15 mins
Cook: 30 mins
Total: 45 mins



  • 1 16 ounce block extra firm tofu
  • 1 teaspoon soy sauce or tamari
  • 1 tablespoon cornstarch
  • ¼ cup gluten free breadcrumbs sub regular as needed
  • 1 teaspoon lemon pepper seasoning


  • Juice and zest from 1 lemon
  • ½ cup vegetable broth
  • 1-2 tablespoons honey or maple syrup
  • ½ teaspoon black pepper
  • ¼ teaspoon salt or more to taste
  • 1 teaspoon minced garlic
  • ½ teapsoon red pepper flakes
  • 2 teaspoons cornstarch


  • Preheat the oven to 425 degrees Fahrenheit.
  • Remove the tofu from the package and drain off the extra liquid.
  • Cut into 1 inch cubes and add to a bowl.
  • Toss with the soy sauce/tamari, then the cornstarch, the the breadcrumbs and lemon pepper seasoning.
  • Toss until well combined. Place on a baking sheet lined with parchment paper.
  • Bake for 25-30 minutes or until golden brown and crispy.
  • Meanwhile, whisk together all sauce ingredients in a small pot.
  • Bring to a boil, then lower the heat and let simmer until thick, whisking regularly.
  • Remove from heat to let thicken further.
  • When the tofu is done, remove from the oven and let cool for 5 minutes.
  • Transfer to a bowl and toss with the sauce. Serve immediately with rice and a veggie of choice and enjoy!


The cornstarch can be supped for arrowroot or tapioca starch. 
For a grain free option, you can sub the breadcrumbs with almond flour, though this will change the texture a bit.
Serving: 1cup / Calories: 138kcal / Carbohydrates: 13g / Protein: 10g / Fat: 6g / Fiber: 1g / Sugar: 3g

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