If you love fresh, herby flavors and easy plant-based meals, this Lemon Dill Tofu is about to become your new favorite. It’s zesty, protein-packed, and so simple to make—with just a handful of ingredients and zero cooking required!
Jump to:
This Lemon Dill Tofu is herby, zesty, and packed with fresh flavor! It’s the kind of snack you’ll find yourself grabbing straight from the fridge, but it also makes a killer addition to salads, wraps, grain bowls, or even tucked into a pita. Whether you're plant-based or just tofu-curious, this recipe is a must-try!
Why You’ll Love This Tofu
- Quick & Easy – Just chop, stir, and let it marinate!
- Fresh & Herby – Dill and lemon bring bright, summery flavor.
- Meal Prep Friendly – Gets even better after a day in the fridge.
- Versatile – Perfect in bowls, wraps, salads, or as a protein-packed snack.
- Vegan & Oil-Free Option – Made with simple, whole food ingredients.
Ingredients
Here’s what you’ll need to make this lemony tofu magic:
- Extra firm or super firm tofu – Super firm saves time since it doesn’t need pressing.
- Lemon juice – For a tangy, citrusy punch.
- Fresh dill – Don’t skimp here! It adds a ton of bright, herby flavor.
- Green onion – A mild, fresh onion kick.
- Aquafaba – The liquid from canned chickpeas adds moisture and helps the marinade stick. (Optional: sub with a little olive oil if you prefer.)
- Sea salt & black pepper
How to Make Lemon Dill Tofu
Step 1: Prep the tofu
If using extra firm tofu, press it for at least 30 minutes to remove excess water. (Skip this step if using super firm tofu.) Then cut it into small cubes and place them in a medium-sized container that you can pop right into the fridge.
Step 2: Add the flavor
Add the lemon juice, chopped dill, green onion, aquafaba (or olive oil), salt, and pepper to the tofu.
Step 3: Mix it up
Gently toss everything together until the tofu is evenly coated in the marinade.
Step 4: Marinate
You can enjoy it right away, but it’s best after sitting in the fridge for a few hours or even overnight!
Pressing Tofu
If you're using extra firm tofu, pressing is key for the best texture—it removes excess moisture so the tofu can soak up all that lemony, herby goodness. I personally use the Tofudee tofu press, which makes the process super simple and mess-free. Just pop in your block of tofu, tighten the knobs, and let it sit for about 30 minutes while you prep your other ingredients.
Tip: Press the tofu ahead of time and store it in the fridge, so it’s ready to go when you need it!
To Wait or Not to Wait (Does Marinating Matter?)
Yes and no. You can dig in right away, and it’ll taste fresh and tangy. But if you let it marinate in the fridge for even just an hour or two, the flavors deepen, and the dill and lemon really soak in. By the next day, it’s even better. So, if you’ve got the time, it’s worth the wait!
What’s Aquafaba & Why I Use It
Aquafaba is the liquid from a can of chickpeas, and it’s one of my favorite kitchen secrets! It’s starchy and slightly thick, which makes it a great oil-free substitute for adding moisture and helping seasonings stick to tofu or veggies.
In this recipe, aquafaba acts like a light marinade base. It helps the lemon juice, dill, and salt cling to the tofu without needing oil, keeping the recipe light and whole-food focused. Plus, it’s a great way to reduce waste—just save the liquid the next time you open a can of chickpeas!
Don’t have any on hand? No worries! You can sub in a little olive oil or simply skip it—the tofu will still taste great.
💡 Bonus Tip: Don’t Toss It!
Got leftover aquafaba? Store it in a sealed jar in the fridge for up to 5 days, or freeze it in an ice cube tray for easy grab-and-go portions.
Other great uses:
- Use 3 tablespoons as a vegan egg replacement in baking
- Whip it into meringue or aquafaba mayo
- Stir it into hummus or dressings for extra creaminess
It’s a small ingredient with big versatility!
Substitutions
- No aquafaba? Sub with ½ tablespoon olive oil or just leave it out—your tofu will still be tasty!
- No fresh dill? Dried dill will work in a pinch—use about 2 teaspoons.
- Not a fan of green onion? Try chives or skip them altogether.
- Want it spicy? Add a pinch of crushed red pepper flakes or a splash of hot sauce.
Get my NEW Plant-based Flavor Booster eBook!
If you like this recipe, you'll love my NEW e-book with over twenty 5-minute sauce, dips & dressings recipes that will jazz up your meals while keeping your health goals in mind!
Storage
Store your Lemon Dill Tofu in an airtight container in the fridge for up to 5 days. In fact, the longer it sits, the better it gets! The tofu continues to soak up all that lemony, herby flavor, making it even more delicious the next day. It’s perfect for meal prep—just scoop some out whenever you need a quick snack or protein boost for your salad, wrap, or bowl.
FAQ
You can absolutely eat it right after mixing, but the flavor improves significantly after a few hours or overnight in the fridge.
Only if you’re using extra firm tofu. Super firm tofu is already dense and doesn’t need pressing.
This recipe is designed to be enjoyed cold or at room temp, but you could definitely toss the marinated cubes into a pan for a quick sauté or bake them for a warm option.
Try these recipes next!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Marinated Lemon Dill Tofu (High Protein + Oil-Free Option)
Ingredients
- 14 ounces extra firm or super firm tofu
- 1 large lemon, juiced
- 2 heaping tablespoons fresh dill, finely chopped
- 1 tablespoon green onion, very thinly sliced
- 1 tablespoon aquafaba can sub ½ tablespoon olive oil
- ½-¾ teaspoon sea salt, to taste
- ¼ teaspoon fresh cracked pepper
Instructions
- Prepare the tofu: If using extra firm tofu, drain and press it for at least 30 minutes to remove excess moisture. If you're using super firm tofu, you can skip this step. Cut the tofu into small cubes and place them in a medium-sized container.
- Season and mix: Add the lemon juice, dill, green onion, aquafaba (or olive oil), salt, and pepper to the container with the tofu. Mix gently but thoroughly to ensure the tofu is well coated with the seasonings. Taste and add more lemon if desired.
- Let it marinate: You can enjoy the tofu right away, but for the best flavor, cover and refrigerate it for a few hours or up to a full day to let the flavors meld.
- Enjoy: Serve as a flavorful snack, add to salads or grain bowls, or tuck into a pita or wrap for a fresh, herby lunch option.
Notes
📝 Recipe Notes
- Tofu texture: Super firm tofu gives the best bite and skips the need for pressing. If using extra firm, don’t skip pressing—it’s key for good texture!
- Dill matters: Fresh dill really makes this dish shine. If using dried, use about 2 teaspoons and expect a slightly milder flavor.
- Marinating: While you can eat it right away, it’s best after at least a few hours in the fridge. Overnight is even better!
- Aquafaba tip: Save the liquid from a can of chickpeas—it’s the perfect oil-free marinade base. Store leftovers in the fridge for up to 5 days or freeze in cubes for later.
- Serving ideas: Add to grain bowls, toss into a salad, stuff into a pita, or just snack straight from the container (no judgment!).
(There may be affiliate links in this post. I may earn a commission for qualified purchases with no added cost to you. Thank you for your support!)
Leave a Reply