15 Minute Lemon & Dill Tofu (Gluten Free, Vegan)

Prep: 5 minutesCook: 10 minutesTotal: 15 minutes
Yield: serves 2Category: Dinners
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This delicious lemon tofu makes a lovely light midweek dinner on those warmer evenings. It is full of fresh, citrusy flavours and is a great source of protein too! Best of all, you can throw it together within ten minutes so it is ideal for those days you are low on energy, time or are just really hungry and don’t want to wait.

It is quick and simple to make and is a versatile recipe that can be paired with all kinds of meals. Recently we have been eating this with my One Pan Buttery Lemon Potatoes, (albeit we have been skipping the lemon in those with it being in the cutlets), and an easy rocket salad. I think this lemon tofu would also work well cut into smaller pieces and served alongside some courgette pasta or thrown into a salad and it would also be a great addition to any barbecue if you decided to cook it outside on the grill.

I like this to be really lemony so I use the zest from one full lemon and then squeeze the juice over the tofu when cooked, however, if you prefer less flavour just omit the juice at the end of the recipe. You could also omit the mustard from this if preferred but I personally think it adds a really nice extra depth to the dish.

Make sure your tofu is coated as thickly as possible before transferring it to the pan as this is where all of the flavour is. I will sometimes scoop additional pieces of dill and lemon zest out of the leftover batter and onto the tofu while it is cooking to get the most out of this recipe. As the flavour is all in the coating you will need to make sure there is a good amount of oil in the pan and it is cooking over a low heat, otherwise you risk the batter, along with all the flavour, sticking to the pan and coming off the lemon tofu.

If you are looking for other quick and light plant based recipes perfect to enjoy in those warmer months you may like my Nettle, Cougette and Lemon Pasta or my Grilled Peach & Quinoa Salad which you can find here.

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Ingredients

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imperial
  • 1 block firm tofu (pressed)
  • 3 tbsp cornflour
  • 3 tbsp plant milk
  • 1 lemon
  • 1 handful fresh dill
  • 1 tsp wholegrain mustard
  • 1/2 tsp garlic salt
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • generous splash olive oil

Method

  1. Slice the tofu into thin pieces approximately 1cm thick
  2. Place the cornflour in a bowl and add the tofu, moving it around to ensure it is completely coated in a thick layer
  3. Combine the plant milk, mustard, salt, garlic salt and pepper in a jug
  4. Grate the zest of one lemon and add to the jug along with 3/4 of the finely shredded dill
  5. Pour the mixture into the bowl containing the tofu and cornflour, mix well ensuring each tofu cutlet is fully coated and you can visibly see dill, lemon zest and mustard seeds stuck to them
  6. Heat a generous amount of oil in a frying pan over a low heat and add the cutlets to the pan. Keep turning the cutlets over to ensure they do not start sticking to the pan and cook until golden brown and crisp on each side
  7. Top with additional shredded dill, the juice of the lemon and extra salt and pepper before serving

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