This quick and easy one-pan lemon basil tofu is packed with salty, savory, tangy, and slightly sweet flavors, is super versatile, low-budget, protein-rich, and perfect for enjoying alone or alongside rice or quinoa as a hearty, healthy meal! Even better - it's ready to be enjoyed in just 15 minutes!
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).
Notes
To make the tofu more tender: Freeze and thaw it before carrying out the recipe. This process makes for a chewier, more tender tofu texture.
The cooking time will vary: Based on whether you prefer tender-crisp or tender veggies.
Adjust the consistency: Based on the shape of the tofu and how you cut the veggies.