As an Amazon Associate and Walmart Creator, I earn from qualifying purchases at no extra cost to you.
Vegan pan-fried buttery lemon tofu and asparagus in a rich lemon soy ‘butter’ sauce is a quick, fuss-free, flavorful, protein-packed meal that’s perfect for busy days!
Table of Contents
Why You’ll Love This Lemon Tofu and Asparagus Recipe
Tofu is such a flavor sponge and it’s become one of my favorite ingredients (as these 16 savory tofu recipes will attest!). If you love citrus and tofu together, try my orange tofu recipe next. In this vegan buttery lemon tofu asparagus recipe, I’m swapping oil for rich, silky (dairy-free!) butter, plenty of fresh lemon juice, umami-rich soy sauce, garlic, and a hint of turmeric for a savory and utterly satisfying dish.
Even better, this easy pan-fried tofu recipe requires just 8 simple, budget-friendly ingredients for a protein-packed, flavorful delight. The asparagus adds freshness and makes it great for springtime, but feel free to sub in broccoli or other veggies. Best of all, it’s ready in just 20 minutes, so perfect for busy nights!
Craving more? Try this sticky lemon tofu, crispy orange tofu, shiitake asparagus tofu stir-fry, or lemongrass tofu.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations
- Pepper: Want to mega-boost the benefits of turmeric? A pinch of freshly cracked black pepper tastes great and increases curcumin bioavailability by 2000%.
- For crispy tofu: Gently toss it in cornstarch (or arrowroot flour) before frying. Consider this crispy baked tofu recipe.
- Spice: Add chili oil, cayenne pepper, or red pepper flakes to taste.
- Love citrus and tofu together? Try my sweet and tangy lime tofu, too.
- Sweetener: A little maple syrup/agave balances the tart lemon.
- Ginger: Just a little minced or ground ginger for depth.
- Herbs: Try thyme, oregano, and/or sage in this easy sauce for tofu.
- Other add-ins: Like capers or olives to add briny flavor.
How to Make Pan-Fried Lemon Tofu with Asparagus
Step 1: First, drain and press the tofu for 30 minutes. Then, slice the tofu into ½-inch wide slices, cutting those in half diagonally for 16 triangles. Then, heat the vegan butter in a large skillet over medium-high heat. Once melted, sauté the onion and asparagus for 1 minute or until the onion is tender and translucent. Add the garlic and sauté for another minute.
Step 2: Next, juice the lemon, dice the onion, and mince the garlic. In a small bowl, whisk the soy sauce, lemon juice, and turmeric. Then, move the veggies to one side, add the tofu, and pan-fry for 1-2 minutes per side until golden.
Step 3: Finally, pour the soy-lemon sauce over the pan-fried tofu and cook for 5-6 minutes, flipping the tofu halfway. It should absorb all the liquid during this time. Enjoy!
FAQs for Buttery Lemon Tofu and Asparagus
Sure! Frozen, thawed, and pressed tofu has a spongier, ‘meatier’ texture that will add textural depth.
Try adding some low-sodium vegetable broth and thickening it with 1-2 tsp cornstarch (in a slurry). Adjust the lemon/garlic/soy to taste.
Yes! Marinate the tofu in the sauce for 30 minutes, toss with melted vegan butter, and bake at 400°F (200°C) for 30 minutes, flipping halfway. Or follow my crispy baked tofu recipe and add the sauce in the last 8-10 minutes.
Toni’s Recipe Tips
- Press the tofu if needed: Super firm tofu doesn’t require pressing, but extra-firm tofu benefits from it, becoming firmer, chewier, and more absorbent. Check out this guide to tofu pressing to learn more.
- Trim the asparagus: Line up the spears and chop away the whiter, woody ends (which are tough and fibrous).
- Adjust the asparagus texture: I like the asparagus tender. If you prefer crisper asparagus, use it from raw, adding it only in the last 4-6 minutes.
Serving Suggestions
- Rice/Noodles: Serve over brown rice (how to cook brown rice), garlic rice, veggie-packed vegan fried rice, or soba/wheat noodles.
- Pasta: Lemon tofu pairs well with green pea pasta, amazing avocado pesto pasta, or 15-minute cherry tomato basil pasta.
- Potatoes: Add heartiness with garlic roasted baby potatoes or vegan mashed potatoes.
- Vegetables: Who doesn’t love more veggies? Pair with air fryer Brussels sprouts, sautéed Swiss chard or kale, etc.
Storage Instructions
Store: Store the lemon tofu and asparagus in an airtight container in the fridge for 3-4 days.
Freeze: Not recommended, as the asparagus becomes mushy. The tofu will freeze (up to 3 months), but the texture becomes spongier.
Reheat: Microwave or pan-fry until hot. Note the asparagus will soften.
More Easy Tofu Recipes
Vegan Dinners
Crispy Salt and Pepper Tofu
Vegan Dinners
Pan-Fried Garlic Tofu
Vegan Dinners
Sticky Sesame Tofu
Vegan Dinners
Tofu Fillets with Tomato Herb Pan Sauce
If you tried this buttery lemon tofu and asparagus recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Buttery Lemon Tofu and Asparagus
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Ingredients
- 1 (16-ounce) block of extra-firm tofu drained and pressed
- ¼ cup of soy sauce
- 3 tablespoons of lemon juice
- 1 teaspoon of turmeric
- 2 tablespoons of vegan butter like Flora salted vegan butter
- 1 medium yellow onion diced
- Steamed asparagus cut into one-inch pieces
- 3 cloves of garlic
Instructions
- Turn the tofu onto its side lengthwise and cut it into slices. Then, cut those slices into 2 triangles. This should yield about 16 triangles.
- In a small bowl, whisk together the soy sauce, lemon juice, and turmeric. Set aside.
- In a large frying pan over medium-high heat, heat the vegan butter. Add the onion and asparagus and saute for 1 minute or until onions become tender and translucent. Stir in the garlic and saute for 1 more minute.
- Place the tofu slices directly onto the pan (scoot the veggies out of the way with a spatula) and cook for 1 minute on each side or until lightly browned on each side.
- Pour in the soy sauce mixture and cook for 3 minutes, flip the tofu slices over and cook for 3 more minutes or until the tofu absorbs all the liquid.
Notes
- Press the tofu if needed: Super firm tofu doesn’t require pressing, but extra-firm tofu benefits from it, becoming firmer, chewier, and more absorbent. Check out this guide to tofu pressing to learn more.
- Trim the asparagus: Line up the spears and chop away the whiter, woody ends (which are tough and fibrous).
- Adjust the asparagus texture: I like the asparagus tender. If you prefer crisper asparagus, use it from raw, adding it only in the last 4-6 minutes.
Nutrition
Additional Info
“¼ tablespoon of soy sauce” is supposed to be ¼ cup ?
You are correct! Thank you so much for catching that. Hope you enjoy the recipe if you give it a go 🙂
the instructions are confusing/misprint ?
Hi Sandra! Thank you so much for catching that. It’s been updated 🙂 Hope you enjoy the recipe!
So simple and utterly delicious. I served mine with new potatoes and mange tout – light summery vegetables to go with this delicate dish.
I bet it tasted extra delicious with your potatoes! So glad you enjoyed this tofu!
Butter lemon tofu tasts good with plain rice (red, white or brown rice). I don’t know where you live. However, I recommend you to try “tempe”. It’s made from fermented soya beans. Here in Indonesia it’s a traditional food.
Agreed! So good with so many different variations of rice!