Lemon Basil Tofu

This delicious lemon basil tofu will become your new tofu go-to! It's the perfect companion to some classic roasted potatos!


– 16 oz of extra firm tofu – 1/4 C of soy sauce – 3 Tbsp of lemon juice – 1 tsp of agave or maple syrup – 1 Tbsp of vegetable oil – 1/2 of a large yellow or red onion, sliced – 1 small green or red bell pepper, sliced – 4 garlic cloves, minced – 1 Tbsp of minced ginger – 1/4 C of packed basil leaves – Brown rice, optional

Turn the tofu onto its side lengthwise and cut it into slices. Then, cut those slices into 2 triangles. This should yield between 8-16 triangles.

In a small bowl, whisk together the soy sauce, lemon juice, and agave or maple syrup. Set aside.

In a large frying pan over medium-high heat, heat the oil. Add the onion and bell pepper and saute for 1 minute. Stir in the garlic and ginger 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.

Pour in the soy sauce mixture and add in the basil, cook for 3 minutes, flip the tofu slices over and cook for 3 more minutes. Serve over brown rice (optional).