Lemon-Garlic Tofu with Arugula Salad is a bright and fresh meal that combines crispy tofu marinated in zesty lemon and garlic flavors with a peppery arugula salad. The tofu gets nicely golden on the outside, while the salad adds a nice crunch and a little bit of bite from the greens. It’s a light dish but still feels satisfying and full of flavor.
I love making this when I want something healthy but full of taste without spending too much time in the kitchen. The lemon and garlic give the tofu a punch that keeps me coming back for more. Plus, the simple arugula salad on the side feels like the perfect balance to the rich tofu, making it feel fresh and bright.
For serving, I like to drizzle a bit of extra lemon juice or a splash of olive oil on the salad just before eating to keep everything lively and fresh. Sometimes, I toss in some cherry tomatoes or nuts for an extra pop of color and texture. It’s a quick meal that never feels dull and always leaves me feeling good about what I’ve eaten.
Key Ingredients & Substitutions
Firm tofu: This is perfect because it holds shape well and crisps nicely. If you can’t find firm tofu, extra-firm works too! Just be sure to press out as much water as possible for a better texture.
Lemon and garlic: These give the tofu a fresh, bright flavor. If fresh lemons aren’t handy, bottled lemon juice works, but use a little less to avoid extra acidity. Garlic powder can substitute for fresh garlic in a pinch.
Arugula: It adds a nice peppery bite. If you prefer something milder, baby spinach or mixed greens are great alternatives that still pair well with the lemon and garlic flavors.
Sunflower seeds: They add crunch and nuttiness. You can swap these for any nuts or seeds you like, such as pine nuts, walnuts, or pumpkin seeds. Toast them lightly for extra flavor.
How Do You Get Perfectly Crispy Tofu Every Time?
The secret is squeezing out moisture and cooking it right:
- Press the tofu: Wrap it in a clean towel and place a heavy object on top for 20 minutes to remove excess water. This helps the tofu crisp up better.
- Marinate thoughtfully: Let the tofu soak in the lemon-garlic mix for at least 15 minutes to boost flavor.
- Don’t overcrowd the pan: Give each tofu cube space so they brown evenly. Cooking in batches may help.
- Cook on medium-high heat: Let each side sear without moving the tofu too soon. This forms a lovely golden crust.
- Flip carefully: Use a spatula to gently turn the cubes for even browning on all sides.
These tips will help you get tofu with a nice crispy surface while keeping tender inside, making each bite enjoyable and flavorful.
Equipment You’ll Need
- Large skillet or non-stick pan – I like this for getting the tofu crispy without sticking.
- Kitchen towel or paper towels – useful for pressing out water from the tofu, which is key for crispy edges.
- Small bowl – for whisking together the marinade so everything mixes well.
- Mixing bowl – to toss the arugula with seeds, tomatoes, and dressing.
- Measuring spoons and cups – handy for accurate ingredient amounts.
Flavor Variations & Add-Ins
- Swap lemon with lime or add a splash of soy sauce or cider vinegar for different acidity and flavor profiles.
- Add sliced avocado or a sprinkle of feta cheese on the salad for extra creaminess and richness.
- Mix in grilled vegetables like bell peppers or zucchini to make the dish more filling.
- Use different nuts or seeds, like toasted almonds or sesame seeds, for varied crunch and flavor.
How to Make Lemon-Garlic Tofu with Arugula Salad
Ingredients You’ll Need:
For the Tofu:
- 14 oz (400 g) firm tofu, pressed and cut into cubes
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 lemon (zest and juice)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the Salad:
- 4 cups fresh arugula
- 1/4 cup sunflower seeds (or any seeds/nuts like pine nuts, walnuts)
- 1/2 cup cherry tomatoes, halved (optional)
For the Dressing (Optional):
- 1 teaspoon honey or maple syrup
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare tofu and marinade, 15-20 minutes for cooking, plus an optional 15-30 minutes marinating time for extra flavor. Total time is roughly 30-45 minutes depending on marination.
Step-by-Step Instructions:
1. Press and Prepare Tofu:
Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 20 minutes to press out excess water. Then, cut the tofu into 1-inch cubes.
2. Make the Lemon-Garlic Marinade:
In a bowl, whisk together 2 tablespoons olive oil, minced garlic, lemon zest and juice, dried oregano, salt, and pepper. Add the tofu cubes and gently toss to coat. Let it marinate for at least 15 minutes, or up to 30 minutes for more flavor.
3. Cook the Tofu:
Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook without moving for 3-4 minutes until golden and crispy on one side. Then carefully flip and cook other sides until all are golden and slightly charred, about 8-10 minutes total. Remove from heat.
4. Prepare the Arugula Salad:
In a large bowl, toss the fresh arugula with sunflower seeds and cherry tomatoes if you like.
5. Make the Optional Dressing and Serve:
If using, whisk together honey or maple syrup with balsamic vinegar, and a pinch of salt and pepper. Drizzle over the arugula salad and toss gently to combine.
Plate the salad and top with the crispy lemon-garlic tofu cubes. Garnish with extra lemon slices for squeezing over the dish. Serve right away and enjoy your fresh, flavorful meal!
Can I Use Silken Tofu Instead of Firm Tofu?
It’s best to use firm or extra-firm tofu for this recipe since silken tofu is too delicate and won’t hold its shape or crisp up well when cooked.
How Can I Store Leftover Lemon-Garlic Tofu?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, and add a squeeze of fresh lemon juice to brighten the flavors again.
Can I Prepare the Tofu Ahead of Time?
Yes! You can marinate the tofu up to 24 hours in advance and keep it covered in the fridge. Just cook it fresh before serving for the best texture.
What Are Good Alternatives to Arugula for the Salad?
If you don’t have arugula, baby spinach, mixed salad greens, or watercress are great substitutes that provide a fresh, leafy base.