Marinated Lemon Dill Tofu (High Protein + Oil-Free Option)
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!
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!).