Baked tofu and rice bowl Crispy lemon dill tofu bowl with rice

Lemon Dill Baked Tofu Recipe

by Analiese Trimber

Outline of two people

4 servings


35 Minutes



  • Oven
  • Heavy book or tofu press
  • Large bowl
  • Baking sheet
  • Pot


  • 14 oz Extra firm tofu
  • 1 tbsp Chopped fresh dill
  • 3 tbsp Olive oil
  • ¾ tsp Salt
  • 1 tbsp Lemon juice (for tofu)
  • 1 tsp Lemon juice (for arugula)
  • 1 tbsp Lemon zest
  • ½ tsp Garlic powder
  • 1 ½ tbsp Corn starch
  • 1 cup White rice, dry
  • 1 ½ cups Water
  • 3 cups Baby arugula
  • ⅛ tsp Pepper


  • 1
    Preheat oven to 425 °F. Slice tofu into half its original thickness. Place in between two towels. Place a heavy book or tofu press on top of tofu for about 5-10 minutes.
    Then cut into cubes.
  • 2
    In a large bowl, combine dill, tofu, 1 tbsp olive oil, 1/4 tsp salt, 1 tbsp lemon juice, lemon zest, garlic powder, and corn starch.
    Transfer to a baking sheet and bake for 20-25 minutes or until crispy and slightly golden brown, flipping halfway through.
  • 3
    While tofu is cooking, prepare rice to package instructions.
  • 4
    While rice is cooking, toss arugula with 1 tbsp olive oil, 1 tsp lemon juice, 1/8 tsp salt and pepper.
    Serve with tofu and rice.

Crispy & Flavorful Baked Tofu

I’m from the school of thought that there is an art to making good tofu. And if you’re vegan or vegetarian, it’s important to learn how to make it well since tofu is a great protein for those diet types. While this food is very versatile, it’s notorious for being bland and having a weird texture. So when I decided to make a crispy baked tofu recipe, I put my game face on.

The start to a good dish is always flavor, and I knew I loved the combination of lemon and dill because I’m a huge fan of a flash of acidity and some fresh herbs. The crispiness comes from a little bit of corn starch, and the recipe for the tofu itself is very simple but brings a punch of flavor. With the arugula salad and rice, this dish is well balanced and tasty!

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