A simple, quick and healthy meal, this Baked Lemon & Herb Crusted Tofu only requires a few ingredients and is ready in about 30 minutes.
When life gets busy it can tough to find time to cook dinner. It's great to have a few quick and satisfying recipes that don't take much time to prepare. Lately, a go to meal for us has been this Baked Lemon & Herb Crusted Tofu. It requires only 8 ingredients and about 30 minutes so it's a great quick, healthy meal for those busy nights.
Ingredients
The idea for this dish came from a recipe I saw for herb crusted fish on House & Garden. Obviously, the texture of tofu doesn't mimic fish, but this version is vey tasty and nutritious. Tofu is a great source of protein, iron and calcium. Serve with a simple green salad or other green veggies and you've got a seriously nutritious meal. I roast asparagus or broccoli in the oven at the same time for a super quick, healthy meal. A squeeze of fresh lemon juice before serving brightens everything up and tastes delicious.
- super firm tofu
- panko bread crumbs
- lemon
- garlic
- fresh parsley
- fresh basil
- olive oil
- salt and pepper
See recipe card below for quantities.
Instructions
This is a super easy and super quick dish to whip up. If you can find the tofu that is pre-pressed and ready to use this recipe is even quicker. Simply slice the tofu in slabs and top with the breadcrumb mixture. Then bake until golden and crisp.
Equipment
There is no special equipment needed to make this tofu. Basic kitchen tools such as measuring cups and spoons, knife and a baking sheet are all that is needed.
Storage
Store leftover tofu in an airtight container in the refrigerator. Good for up to 3 days.
To reheat place on a pan and heat in the oven at 300 degrees fahrenheit until breadcrumbs are crisp and tofu is warmed through.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Baked Herb Crusted Tofu
Ingredients
- 16 oz super firm tofu I use Nasoya pre-pressed
- ½ cup panko breadcrumbs
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- zest of one lemon
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoon olive oil
- lemon wedges for serving
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
- If you are using tofu that is in water, drain and place on a lint free towel. Place another towel on top and place something heavy on top to remove as much water as possible.
- In a bowl, combine breadcrumbs, garlic, lemon zest, parsley, basil, salt and pepper. Stir to thoroughly incorporate.
- Add olive oil and mix until evenly combined.
- Cut tofu into 6-7 slices ¼ to ½ inch thick. Place on prepared baking sheet and spoon breadcrumb mixture on top of each piece of tofu, distributing evenly. Press down slightly with back of spoon.
- Bake on the middle rack for 20 - 25 minutes or until breadcrumbs have browned a bit.
- Squeeze fresh lemon juice over tofu and serve with a fresh salad or green veggies.
Did you make this recipe? Let me know!