Lemon Pepper Tofu and Asparagus
Lemon Pepper Tofu and Asparagus is a vibrant, quick-cooking dish that combines crispy tofu with tender asparagus, all coated in a zesty lemon pepper sauce. This delightful recipe takes just 30 minutes to prepare, making it perfect for busy weeknights or special occasions. The tangy freshness of lemon pairs beautifully with the warmth of cracked black pepper, while the nutritional yeast adds a savory depth to the dish. Ideal as a main course or side, this plant-based meal is not only delicious but also packed with nutrients, ensuring you can enjoy a healthy dinner without sacrificing flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking/Frying
- Cuisine: Vegan
Ingredients
Scale
- 1 lb asparagus
- 1 block super firm tofu (450g)
- 2 tbsp cornstarch
- Juice and zest of 1.5 lemons
- 1/2 cup vegetable broth
- 2 tbsp nutritional yeast
- Avocado oil
- Garlic
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss trimmed asparagus with avocado oil, nutritional yeast, salt, black pepper, and lemon juice on the baking sheet. Roast for 10-12 minutes until tender.
- In a bowl, mix cornstarch, nutritional yeast, thyme, salt, and black pepper. Coat tofu pieces in this mixture.
- Heat avocado oil in a skillet over medium heat and sear the tofu until golden brown for about 6-10 minutes total.
- For the sauce: Combine lemon juice and zest, maple syrup, black pepper, vegetable broth, cornstarch, and garlic in a bowl. Pour into the skillet after removing the tofu; simmer until thickened.
- Return tofu to the skillet to coat in sauce before serving with roasted asparagus.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg