Lemon Shallot Tofu
Made with simple pantry ingredients, this elevated take on tofu comes together in less than 30 minutes. Perfect for an easy and protein-packed weeknight meal! (vegan, gluten-free)
I like to think of tofu as the plant-based version of chicken. Most people in the US are asking themselves on a weekly basis, “How can I make chicken this week?”.
Meanwhile, us plant-based folks (or partially plant-based) are thinking, “how can I make tofu this week?”. It’s a staple protein that can get a little blasé if you don’t mix things up on occasion.
This lemon shallot tofu recipe was actually inspired by a chicken recipe that I saw in one of Alia Zaita’s YouTube videos. She is far from plant-based but I still gain inspiration from some of her meals. Especially when I saw the combination of lemon, shallots and olives in a sauce easily prepared on the stovetop. I knew I had to recreate it and slather it on top of crisp baked tofu.
Lemon Shallot Tofu Ingredients
- Super Firm Tofu– Super firm tofu not only has the most ideal texture but it’s also highest in protein.
- Cornstarch– This helps the tofu form a nice crust. It’s technically not required but does enhance the texture.
- Garlic Powder and Salt– Mixed with the cornstarch, the flavor of the garlic and salt will adhere to the tofu.
- Extra Virgin Olive Oil– We’ll use olive oil to coat the tofu and make the sauce.
- Shallot– Shallots are more flavorful than regular onion so I recommend sticking with shallots here.
- Lemon– You’ll need about two lemons to yield 1/4 cup lemon juice. Feel free to zest them if you like things extra lemony.
- Vegetable Broth– Adds more savory flavor to the sauce.
- Castelvetrano Olives– For extra tang, we’re adding sliced olives to the mix. I like castelvetrano olives for this recipe but feel free to use whatever variety you prefer.
How to Make Lemon Shallot Tofu
- Prepare the Tofu: Cut tofu into triangles. Coat with cornstarch, garlic powder, and salt. Lightly spray with olive oil. Bake for 20 minutes at 350°F.
- Make the Sauce: Warm the olive oil in a skillet. Add the shallot and sauté until translucent. Deglaze the skillet with lemon juice and broth. Simmer until thickened. Stir in sliced olives.
- Serve: Serve baked tofu warm, coated in lemon shallot sauce. Enjoy!
More Delicious Ways to Enjoy Tofu
- Crispy Blacked Tofu Tacos with Avocado Crema
- Baked Buffalo Tofu Bites
- Tofu Spring Rolls
- The Best Orange Garlic Tofu
- Easy Tofu Egg Bake
- Strawberry Protein Pudding
- Chocolate Protein Ice Cream
- Mind Blowing Vegan Chocolate Pie
Lemon Shallot Tofu
Ingredients
- 16 ounces super firm tofu, cut into triangles
- 1 tablespoon cornstarch, or arrowroot starch
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil, divided
- ⅓ cup minced shallot, about 2-3 small shallots
- ¼ cup lemon juice, from 2 lemons
- ½ cup vegetable broth
- 16 castelvetrano olives , sliced in half
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Slice the tofu into ¾-inch thick triangles. Gently toss with 1 tablespoon cornstarch, 1 teaspoon garlic powder and ½ teaspoon salt. Lightly coat with 1 tablespoon olive oil. Bake in the oven for 20 minutes, carefully flipping halfway through.
- Meanwhile, prepare the lemon shallot sauce by warming 1 tablespoon extra virgin olive oil in a large skillet. Add the minced shallot and cook until translucent, about 3-5 minutes.
- To the skillet, pour in ¼ cup lemon juice and ½ cup vegetable broth. Bring to a simmer and cook until sauce begins to thicken, about 3-5 minutes more. Lastly, stir in the sliced olives.
- Serve baked tofu warm with lemon shallot sauce over top and enjoy!
