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Top down view of seasoned tofu, asparagus and rice.

Lemon Pepper Tofu and Asparagus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


Crispy coated tofu tossed in a sauce of fresh lemon and cracked black pepper. This Lemon Pepper Tofu is easy to make and ready in less than 30 minutes.




  • 1 lb asparagus, woody stems removed
  • 1/2 tbsp nutritional yeast
  • Freshly cracked black pepper and salt to taste
  • Juice and zest of half a lemon

Seasoned Tofu

  • 1 (450g) block super firm tofu, cut into cubes or slabs
  • 2 tbsp cornstarch
  • 2 tbsp nutritional yeast
  • 1/2 tsp dry thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp avocado oil


  • Zest and juice of 1 lemon
  • 12 tsp maple syrup
  • 1/2 tsp black pepper
  • 1/2 cup vegetable broth
  • 1 tsp cornstarch
  • Salt to taste
  • 1 tsp red pepper flakes, optional
  • 2 cloves garlic, crushed


  1. Set the oven to 425F. Add your trimmed asparagus to a lined baking sheet and top with a small splash of avocado oil, the nutritional yeast, black pepper, salt and lemon juice. With your hands, toss the asparagus to coat and then place in the oven to bake for 10-12 minutes.
  2. To a dish or bowl, add the cornstarch, nutritional yeast, pepper, thyme and salt and give it a good mix to combine. Take the tofu pieces and roll in the mixture to coat.
  3. Warm your oil in a large skillet. When hot, add the tofu pieces in and allow to cook and sear for 3-5 minutes or until golden before flipping to the other side to cook for an additional 3-5 minutes. Try not to disturb the tofu too much as it cooks to avoid it sticking to the pan.
  4. While the tofu cooks, combine the lemon juice, zest, maple syrup, black pepper, vegetable broth and cornstarch in a bowl and set aside.
  5. Remove the cooked tofu from your pan. Add a teaspoon of oil and sauté your garlic and red pepper flakes until fragrant. Pour in your sauce and allow to cook down for 2-3 minutes or until it has slightly thickened. Add your tofu back to the pan and coat with the sauce. Top with any additional lemon zest you have on hand and serve with the asparagus.


If you would like to add additional lemon pepper flavoring to this dish, I would recommend adding 1/4 tsp of lemon pepper seasoning to the cornstarch mixture. I left it out as the fresh zest and citrus in the sauce was a great compliment to the seasoned peppery tofu.

If you’d like your tofu to have extra texture, freeze a block of extra firm tofu, thaw and then press out the liquid before starting this recipe. It truly takes it up a level and the texture is more meaty.

Cut the tofu into your preferred shapes. I went for a thinner slab, but you can cube it or cut into thick triangles based on your preference. Make sure to adjust cooking time as needed.