Lemon Pepper Tofu

This is usually about the time of year when I start wanting to take a vacation to someplace sunny.  Or a vacation in general.  That would be nice. 
Speaking of sun, are you getting enough Vitamin D?  In case you’ve missed all of the hype in the news recently about vitamin deficiencies I’ll fill you in. Vitamin D comes from the sun and there are a couple of food sources as well.  If you’re lacking in sunlight, you might want to think about taking a supplement. 
I had my vitamin levels tested last year and found out that I was especially low in Vitamin D, Iron, and B12.  Even for those of us with a healthy varied diet, there are still vitamins we could be low in — especially B12 for vegans since you can only get this one from animal sources.  
I promise not to nag, but if you’re not taking any supplements it might be something good to think about.  Or, you could always head to the Southern Hemisphere to get your Vitamin D the natural way.  Since I put the idea in your head I guess I can’t be jealous.
The next best thing to sunlight right now is lemon zest.  I love using lemon zest in the winter because it perks up my taste buds and my mood.  This tofu is a perfect harmony between lemon and pepper.  It’s not too spicy (unless you want it to be), but it’s got a lot of flavor.  For anyone who fears tofu or is tired of it being stir-fried with soy sauce, this recipe is a must.  

Lemon Pepper Tofu

From Clean Start by Terry Walters
Serves 2

1 pound fresh tofu, cut into 1/2-inch fillets
2 garlic cloves, minced
2 Tbs extra virgin olive oil
4 Tbs fresh lemon juice
2 Tbs mirin
Freshly ground black pepper
Zest of 1 lemon
1/4 tsp crushed red pepper flakes

Wrap tofu in a paper towel and gently press out excess liquid.  (I usually stack a couple of plates on top of the tofu to weigh it down and leave it sitting for about 10 minutes to drain.)

Heat large cast-iron skillet to medium heat and saute garlic in olive oil for 2 minutes.  Add 1 tablespoon lemon juice, 1 tablespoon mirin and plenty of pepper. Stir to combine and place tofu in pan.   Saute 4 minutes, flip fillets, add another tablespoon lemon juice and more pepper as desired.  Saute 4 minutes longer, flip tofu again, add 1 tablespoon lemon juice and final tablespoon of mirin.

Saute 4 minutes or until evenly browned.  Flip one last time, add remaining tablespoon of lemon juice, lemon zest, and crushed red pepper and saute 4 minutes or until evenly browned.  Remove from heat and serve.  Garnish with a dash of red pepper, black pepper, and lemon zest.

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  1. says

    My brother and his girlfriend are in the process of going vegan and this looks like a great non-judgemental blog about yummy vegan food, I’m going to recommend it to them ^_^

  2. Anonymous says

    I realize this is a few months old, but I wanted to point out that a non-animal source of B12 is nutritional yeast. This stuff is absolutely delicious and can be added to almost anything – soups, sauces, cereal, even your tofu! – and has a delightful taste remniscent of cheese when sprinkled atop freshly popped popcorn. :)

  3. rhin says

    Thank you so much for this recipe. I’ve made this dish several times, and it has come out really well every time. My boyfriend and I both love it. Most of the tofu dishes we make are Indian or east Asian – and quite sauce-heavy – so this is such a refreshing change from the norm.

  4. Anonymous says

    Thank you for posting this. I teach a beginners cooking class to young adults in transition to independent living and I will be teaching this recipe to them tomorrow. Much love.

  5. Anonymous says

    It is possible to get sufficient b12 from vegan food sources, such as ferments (kombucha and tempeh, for example) and seaweeds and chlorella. Some people even leave traces of dirt on their veggies to get their b12. But only do that if they’re from your own garden! You can’t trust just any dirt.


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