• Payton Pinsky

Lemon Tofu Vegetable Bake| Vegan Dinner Ideas


If you’re looking for a nice, vegan, home cooked meal than look no further. I was pleasantly surprised when I tossed together this dish for dinner. It’s rich in flavor, simple to make, and requires minimal ingredients. The key to making this dish perfect is fresh lemon juice and crisp tofu. Let’s get cooking!

Ingredients: 1/2 block firm tofu

1 large lemon

1/2 head broccoli

2 medium sized carrots

1/4 cup green onion Olive Oil

2 Tbs Agave or honey

2 Tbs Garlic (I used minced but would recommend sliced garlic)

Dried Rosemary Salt and Pepper


  1. Pre-heat oven to 400 degrees F.

  2. Press out the water from your tofu. I do this by wrapping my tofu block in a paper towel, setting it on one plate with another plate on-top, and putting something heavy (like cans of vegetables) on top. Let it sit for about 10 minutes.

  3. In a large bowl, make your vinaigrette. Squeeze 3/4 of fresh lemon juice in a bowl. Mix in minced or slices of garlic and agave/honey. Whisk in olive oil, seasonings, and chopped green onion. You will be coating all your veggies and tofu with this so you want a good amount in your bowl.

  4. Line a baking sheet with tin foil. Cut up your veggies and add them to your mixture. Toss to coat evenly and spread out on your baking sheet. Cut your tofu into your desired sized chunks. Toss to coat in mixture and lay out on your baking sheet. Add a couple slices of lemon to your baking tray and pour any extra vinaigrette over your veggies.

  5. Bake for 20 minutes and flip over. Bake for another 20 minutes or until potatoes are soft and tofu is starting to crisp on the outside. Squeeze the baked lemon slices over your dish. Enjoy!

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