Golden, crispy baked tofu marinated in a bright lemon broth, coated in a crunchy crust, and finished with a creamy lemon dill sauce. This satisfying vegan main course delivers the perfect balance of crisp texture, fresh citrus flavor, and aromatic herbs.
Ingredients
For the Crispy Tofu
- 1 block (15 oz) extra-firm or super-firm tofu, pressed
- 1 cup vegetable broth
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 2 tsp salt, divided
- 1 1/3 cups cornstarch
- 3/4 cup vegan breadcrumbs
For the Lemon Dill Cream Sauce
- 1 tbsp olive oil
- 1 large shallot, finely chopped
- 1/2 cup vegetable broth
- 2 tbsp lemon juice, plus extra to taste
- 1 cup coconut cream or full-fat coconut milk
- 1/4 cup fresh dill, chopped
- Salt and black pepper to taste
Instructions
Step 1: Marinate the Tofu
Press the tofu to remove excess moisture. In a large bowl, whisk together vegetable broth, lemon juice, olive oil, and 1 teaspoon salt.
Cut the tofu into triangles, strips, or cubes about 1/3 to 1/2 inch thick. Add the tofu to the marinade and let it soak for at least 1 hour, or up to overnight for maximum flavor.
Step 2: Prepare for Baking
Preheat the oven to 375°F (190°C).
Remove the tofu from the marinade and reserve the liquid.
In one bowl, combine cornstarch and the remaining 1 teaspoon salt. Place breadcrumbs in a second bowl.
Step 3: Coat the Tofu
Coat each tofu piece in the cornstarch mixture. Dip it into the reserved marinade, then back into the cornstarch. Dip once more into the marinade and finish with a coating of breadcrumbs.
Arrange the coated tofu on a lightly greased baking sheet and spray the tops with cooking spray.
Step 4: Bake Until Crispy
Bake for 20 minutes. Carefully flip each piece and continue baking for 15–20 minutes, or until golden brown and crispy.
Step 5: Make the Lemon Dill Cream Sauce
While the tofu bakes, heat olive oil in a skillet over medium heat.
Add the shallot and sauté for about 5 minutes until softened and translucent.
Pour in the vegetable broth, lemon juice, and coconut cream. Stir well and season with salt and pepper.
Reduce the heat to medium-low and simmer for 15 minutes until slightly thickened. Stir in the fresh dill and continue simmering for 5 more minutes.
Taste and adjust with additional lemon juice, salt, or pepper if desired.
Step 6: Serve
Serve the crispy baked tofu immediately with the warm lemon dill cream sauce spooned over the top or on the side for dipping.
Recipe Details
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Cuisine: Vegan, American
- Course: Main Course
Tips
- Marinate the tofu overnight for deeper flavor.
- Keep the sauce separate until serving to maintain maximum crispiness.
- Gluten-free breadcrumbs can be used for a gluten-free version.
- Fresh dill provides the best flavor, but dried dill can be substituted in smaller amounts.
Nutrition Information (Per Serving)
- Calories: 355
- Carbohydrates: 52g
- Protein: 10g
- Fat: 15g
- Saturated Fat: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 483mg
Final Thoughts
Vegan Crispy Tofu with Lemon Dill Cream Sauce is a flavorful plant-based meal that combines crunchy, oven-baked tofu with a rich and tangy herb-infused sauce. It’s an easy yet impressive dish that works perfectly for weeknight dinners, meal prep, or serving to guests looking for a satisfying vegan option.
Print
Vegan Crispy Tofu with Lemon Dill Cream Sauce
Description
Crispy, crunchy baked tofu drizzled with the most amazing lemon dill cream sauce.
Ingredients
- 1 block (15 oz.) extra firm or super firm tofu, pressed
- 1 cup vegetable broth
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons salt, divided
- 1 1/3 cups cornstarch
- 3/4 cup vegan bread crumbs (gluten-free if desired)
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 1/2 cup vegetable broth
- 2 tablespoons lemon juice, plus more to taste
- 1 cup coconut cream or full-fat coconut milk
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Press the tofu well. In a large bowl, whisk together 1 cup vegetable broth, 1/4 cup lemon juice, 2 tablespoons olive oil, and 1 teaspoon salt.
- Cut the tofu into 1/3 to 1/2-inch thick triangles or desired shapes.
- Add the tofu to the marinade and let marinate for at least 1 hour, or longer for more flavor.
- Preheat the oven to 375°F (190°C).
- Remove the tofu from the marinade and reserve the marinade.
- Place the cornstarch and remaining 1 teaspoon salt in one bowl. Place the bread crumbs in another bowl.
- Coat each piece of tofu in cornstarch, dip into the marinade, coat again in cornstarch, dip again in the marinade, then coat completely with bread crumbs.
- Arrange the tofu on a non-stick sprayed baking sheet and spray the tops lightly with non-stick spray.
- Bake for 20 minutes, flip, then bake an additional 15–20 minutes until golden brown and crisp.
- For the sauce, heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Add the shallot and sauté for about 5 minutes until translucent.
- Stir in 1/2 cup vegetable broth, 2 tablespoons lemon juice, and coconut cream. Season with salt and pepper.
- Reduce heat to medium-low and simmer for 15 minutes until slightly thickened.
- Add the dill and simmer for 5 more minutes.
- Taste and adjust with additional lemon juice, salt, and pepper if needed.
- Serve the crispy tofu with the lemon dill cream sauce spooned over the top. Keep separate until serving for maximum crispiness.
Notes
The sauce may have a slight coconut flavor at first, but it becomes much milder as it reduces and blends with the lemon and dill.