Lemon-Pepper Tofu
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemon-Pepper Tofu

Lemon-Pepper Tofu

with Roasted Veggies and Savoury Pan Sauce

Winner, winner, tofu dinner! The bright flavours of these lemon and garlic tofu steaks are balanced by herby rice and aromatic, oven-roasted veggies. A quick and delicious pan sauce ties it all together.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Basmati Rice

170 g

Green Beans

1 unit(s)


1 unit(s)


7 g


1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp

Lemon-Pepper Seasoning

1 tsp

Garlic Salt

2 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tbsp


(Contains Milk)

1 tsp


1 tbsp



Nutrition Values

Calories710 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate90 g
Sugar11 g
Dietary Fiber8 g
Protein24 g
Cholesterol30 mg
Sodium1640 mg
Trans Fat0.5 g
Potassium600 mg
Calcium300 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Paper Towel


Prep and roast veggies

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then slice carrot into 1/8-inch half-moons.Trim green beans.Zest, then juice half the lemon. Cut remaining lemon into wedges.Add carrots, green beans, half the garlic salt, 1 tbsp (2 tbsp) oil, 1 tsp (2 tsp) sugar and 2 tsp (4 tsp) lemon juice to an unlined baking sheet. Toss to combine.Roast in the middle of the oven, stirring halfway, until tender-crisp and golden, 10-14 min.

Cook rice

Meanwhile, add remaining garlic salt, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.Remove the pot from heat. Set aside, still covered.


Meanwhile, roughly chop parsley.Whisk together Cream Sauce Spice Blend, broth concentrates, half the parsley and 1/2 cup (1 cup) water in a medium bowl.

Prep sauce and start tofu

Heat a large non-stick pan over medium-high heat. While pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season tofu all over with Lemon-Pepper Seasoning. When hot, add 1 tbsp (2 tbsp) butter, then tofu. Pan-fry until golden, 2-3 min per side.

Cook sauce and finish tofu

Add sauce mixture to the pan with tofu, then flip to coat.Reduce heat to medium-low. Cook, flipping halfway, until sauce has thickened slightly, 4-6 min.

Finish and serve

Fluff rice with a fork, then stir in lemon zest and remaining parsley. Thinly slice lemon-pepper tofu.Divide rice, tofu and roasted veggies between plates.Spoon savoury pan sauce over tofu.Squeeze a lemon wedge over top, if desired.

Meal right image

Explore Similar Recipes

Meal left image