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original vegan recipes

Baked Lemon Dijon Dill Tofu

Tofu is a wonderful ingredient for the herbivore and omnivore alike. Not only is it a great source of protein and easy to cook, it literally takes on the flavor of whatever it’s cooked with or marinated in. Tofu is fantastic in stir fries and soups, and, as you’ll see in today’s recipe, baked!

Baked Lemon Dijon Dill Tofu

Baked Lemon Dijon Dill Tofu

Not all tofu is created equal. For the best flavor and nutritional value, it’s important to use a high-quality tofu. I prefer to cook with organic, sprouted tofu – which Trader Joe’s sells very affordably. (No Trader Joe’s in your area? Wildwood makes a fantastic sprouted tofu that you can buy at most specialty markets.) Sprouting the soybeans makes them easier to digest and increases the calcium, iron and protein content.

Today’s Lemon Dijon Dill sauce recipe is one that my family has used for many years on top of baked salmon. Since I don’t eat salmon, we tried it one day on top of tofu and it was delicious! A new recipe was born…

A combination of lemon, dijon mustard, fresh garlic, olive oil, dried basil and dill, this sauce gives the tofu a delicious, zesty, garlicky and herbalicious flavor. As it bakes, the topping forms a sort of crust on the top and around the edges, while the tofu stays softer on the inside. Not only delicious, this recipe is quick and easy to make, making it fantastic for weeknights.

You can serve the tofu as a main dish along with roasted vegetables and potatoes for a heartier dinner, or on top of a simple salad to keep it lighter.

Bon appetit!

Baked Lemon Dijon Dill Tofu

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Baked Lemon Dijon Dill Tofu

Takes ,
Serves 4


  • 15.5 ounces extra firm tofu
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons dijon mustard
  • 1 teaspoon dried dill
  • 1 teaspoon dried basil
  • Juice of 1 lemon
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  1. Preheat oven to 400 degrees. Line one baking sheet with parchment paper.
  2. To prepare tofu: Drain and wrap tofu in paper towels, squeezing to remove excess water. Using fresh paper towels, repeat until tofu is relatively dry. Slice tofu long-ways into ½ inch thick slices, and lay on the parchment-lined baking sheet.
  3. Combine all other ingredients in a bowl. Spoon heaping teaspoon of topping mixture onto each slice of tofu, spreading to cover to the edges.
  4. Put in the oven and cook for about 20 minutes, or until the topping is lightly golden and crisp at the edges. Remove from the oven.
  5. Serve over salad, with a side of roasted veggies or potatoes – or however you would like. Enjoy!

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