Lemon-Garlic Tofu with Arugula Salad is a fresh, bright dish that brings together tangy lemon, bold garlic, and crispy tofu alongside a peppery arugula salad. The tofu gets a lovely golden crust from a quick sauté, then gets drenched in a zesty lemon-garlic sauce that really wakes up your taste buds. It’s light, refreshing, and packs a nice mix of textures.
I love making this dish when I want something simple but full of flavor, especially on warmer days when heavy meals feel too much. The lemon and garlic combo is one of my go-tos for dressing up tofu, and pairing it with fresh arugula keeps things bright and satisfying. I usually like to add a sprinkle of toasted nuts or seeds on top for a little crunch—it’s a small touch that makes a big difference!
One of my favorite ways to enjoy this meal is with a slice of crusty bread to soak up any leftover lemon-garlic sauce. It feels like a nice light lunch or even a casual dinner that doesn’t require a lot of fuss. Whenever I serve this, people always ask for seconds or the recipe because it’s just so straightforward and tasty without being heavy.
Key Ingredients & Substitutions
Firm tofu: Pressing tofu is key to getting a nice firm texture. You can swap firm tofu for extra-firm if you want even crispier results. Silken tofu won’t work well here since it’s too soft.
Fresh lemon and garlic: These two are the main flavor drivers in this dish. Fresh lemon juice is best, but bottled lemon juice can work in a pinch. For garlic, roasted garlic could add a sweeter note if you prefer.
Arugula: Its peppery taste pairs beautifully with the lemony tofu. If you can’t find arugula, try baby spinach or watercress as a milder alternative.
Olive oil: Use extra virgin olive oil for the best flavor, but any neutral oil works if you want a lighter taste.
Optional toppings and sides: Adding cooked grains like quinoa or brown rice can make this a more filling meal. Nuts or seeds sprinkled on top add a nice crunch and extra texture.
How Do I Get Crispy, Golden Tofu Without It Sticking?
Cooking tofu can be tricky since it easily sticks or falls apart. Here are some tips:
- Press the tofu well to remove moisture—at least 15 minutes.
- Use a non-stick or well-seasoned cast iron skillet and preheat it over medium-high heat.
- Add enough oil to coat the pan, then place tofu gently without crowding.
- Don’t move the tofu for 3-4 minutes per side; this lets it develop a golden crust that releases easily.
- Flip carefully using a thin spatula; if it resists, wait a little longer before flipping again.
Following these tips helped me get tofu slices that are crispy outside yet soft inside, perfect for soaking up the lemon-garlic flavors!
Equipment You’ll Need
- Pressing weight or tofu press – helps remove excess moisture so the tofu gets crispy and holds marinade.
- Small mixing bowls – for whisking the lemon-garlic marinade and dressing.
- Non-stick or cast iron skillet – makes browning the tofu easier and prevents sticking.
- Chef’s knife and cutting board – for slicing the tofu and chopping parsley.
- Measuring spoons and citrus juicer – ensures accurate amounts of lemon juice and oil.
- Serving plates and tongs – for plating and flipping tofu slices.
Flavor Variations & Add-Ins
- Replace lemon with lime or orange juice for a different citrus twist, or add chili flakes for some heat.
- Top the salad with toasted nuts or seeds like walnuts, almonds, or sunflower seeds for added crunch.
- Mix in cooked grains such as quinoa, bulgur, or brown rice to make it more filling.
- Swirl in a drizzle of honey or maple syrup into the dressing for a touch of sweetness.
Lemon-Garlic Tofu with Arugula Salad
Ingredients You’ll Need:
For the Tofu:
- 14 oz (400g) firm tofu, pressed and sliced into 1/2-inch thick strips
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
For the Arugula Salad:
- 4 cups fresh arugula, washed and dried
- 1 teaspoon red wine vinegar or balsamic vinegar (optional)
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon maple syrup or honey (optional)
- About 1 tablespoon olive oil
- Salt, to taste
To Serve:
- Lemon wedges
- Optional: cooked grain like brown rice or quinoa
Time Needed
This recipe takes about 15 minutes to prepare (including pressing the tofu) and about 10-15 minutes to cook and assemble. Plan for 15 minutes of marinating time for the tofu to soak up flavors. Overall, you’ll be ready to enjoy a fresh, tasty meal in about 30-35 minutes.
Step-by-Step Instructions:
1. Prepare the Tofu
Start by pressing your tofu for at least 15 minutes to remove extra water — this helps it crisp up nicely. Then slice it into strips about half an inch thick.
2. Make the Lemon-Garlic Marinade
In a small bowl, mix 1 tablespoon of olive oil with minced garlic, fresh lemon juice, lemon zest, chopped parsley, salt, and black pepper until combined.
3. Marinate the Tofu
Place the tofu strips in a shallow dish and pour the lemon-garlic mixture over them. Let them rest for 10-15 minutes so the tofu absorbs all those bright flavors.
4. Cook the Tofu
Heat the remaining tablespoon of olive oil in a non-stick or cast iron skillet over medium-high heat. Carefully add the tofu without crowding the pan. Let the tofu cook undisturbed for 3-4 minutes until golden and caramelized on one side. Flip and cook the other side for another 3-4 minutes until well browned and cooked through.
5. Prepare the Arugula Salad
In a large bowl, toss fresh arugula with red wine vinegar or balsamic vinegar, Dijon mustard, maple syrup or honey, salt, and about 1 tablespoon olive oil. Adjust seasoning to your taste for a simple, fresh dressing.
6. Plate and Serve
Arrange the cooked tofu slices on a plate alongside a generous portion of dressed arugula salad. If you like, add a scoop of cooked grains like brown rice or quinoa with diced tomatoes and herbs for a fuller meal. Serve with lemon wedges for an extra bright touch, and feel free to drizzle any leftover lemon-garlic marinade over the tofu.
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu can add a chewier texture that some people love. Be sure to thaw it completely, then press out any excess water before marinating and cooking.
Can I Make This Recipe Ahead of Time?
You can marinate the tofu up to a day ahead and keep it refrigerated. Cook the tofu just before serving for the best texture and freshness. The arugula salad is best tossed right before eating to stay crisp.
How Should I Store Leftovers?
Store cooked tofu and salad separately in airtight containers in the fridge for up to 3 days. Reheat the tofu gently in a skillet to restore crispness, and enjoy the salad fresh for best flavor.
What Can I Use Instead of Arugula?
If you don’t have arugula, baby spinach, watercress, or mixed salad greens make great alternatives that provide a mild, fresh complement to the lemon-garlic tofu.