Buttery Lemon Tofu and Asparagus

4.74 from 30 votes

Vegan pan-fried buttery lemon tofu and asparagus in a rich and tangy lemon soy butter sauce is a quick, fuss-free, flavorful, protein-packed meal perfect for busy days!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: to 6 servings

Calories: 133kcal

Author: Toni Okamoto

Equipment

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