cajun tofu recipes

Spicy, crispy Cajun Tofu baked until crispy with creamy red potatoes, tender bell peppers and onion to make the ultimate sheet pan dinner. Gluten-free, Oil-free option.

Cajun Tofu Sheet Pan Dinner

extra firm tofu (pressed)

avocado oil

cornstarch

Cajun seasoning

nutritional yeast (or sub more cornstarch)

salt

lbs. red potatoes

Salt (to taste)

avocado oil (for drizzling)

red bell pepper

green bell pepper

onion

parsley

rice (for serving (optional))

Prep: Preheat the oven to 425F and grease or line a large baking sheet. Set aside.

Coat the Tofu: Tear the tofu into bite-sized pieces (or cut into cubes) and place in a large bowl. Drizzle the oil over the tofu and stir well, then sprinkle the cornstarch, cajun seasoning, nutritional yeast, and salt on top. Toss well, until all of the tofu is coated; transfer the tofu cubes to the baking sheet individually. If there is any leftover spice blend in the bowl, leave it and use it on the potatoes.

Potatoes: Add the potatoes to the same mixing bowl and top with 1 tablespoon of oil, 1/2 tablespoon cajun seasoning, and a generous pinch of salt. Mix well, then transfer to the other half of the baking sheet.

Bake: Place on the top rack of the oven and bake for 20 minutes.

Veggies: Add the peppers and onion to the same bowl and toss with a pinch of salt and the remaining teaspoon of oil, adding more if necessary. Remove the baking sheet from the oven and flip the tofu and potatoes. Pour the veggies over the potato half and mix them in a bit.

Final Bake: Return the baking sheet to the oven and bake on the top rack for a final 20 to 25 minutes, until the bell peppers are tender. Remove from the oven and mix everything together well. Sprinkle with parsley.

Serve &amp; Store: Serve warm, as-is or over brown rice. Store leftovers in the refrigerator in an airtight container for up to 5 days.

Chinese Lemon Tofu features crispy, golden tofu nuggets drenched in a bright, sticky, and tart lemon sauce. Serve with rice and lemon slices for an irresistible takeout-style meal! Ready in 30 minutes. Vegan, Gluten-Free, Oil-Free Option.

Chinese Lemon Tofu

block extra firm tofu pressed

low-sodium tamari or soy sauce

green onions

garlic (finely minced)

ginger

black pepper (optional, for lemon pepper tofu)

cane sugar

imitation “chicken” broth (or sub vegetable broth)

lemon juice (about 1-2 lemons)

lemon

sesame seeds

Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like texture, or cut into small cubes.

Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.

Make the Sauce: In the meantime, zest the lemon and set aside. In a medium bowl or glass measuring cup, whisk the vegetable broth, lemon juice, tamari, sugar, and cornstarch together until the sugar dissolves. Set aside.

Sauté Aromatics: Warm the oil in a medium pan over medium heat. Once warm, add the white parts of the green onion, garlic, ginger, and optional pepper. Sauté for 60 seconds, then add in the lemon sauce. Bring to a simmer over medium heat and cook for 3 to 5 minutes, stirring occasionally. Add the lemon zest to the sauce and sauté for one more minute.

Final Touches: Remove the tofu from the oven and add it to the pan, coating all sides of the tofu in the glossy lemon sauce. Stir in the sesame seeds and mix well.

Serve &amp; Store: Serve warm over rice and topped with green onions and lemon slices, or as desired. Leftovers will keep in the fridge for up to 5 days.

This was soooo good. I love the orange one too....but I think the lemon wins. It was amazing...better than take out and pretty easy and quick to make...delicious...thank you for the recipe :)

Very tasty as always! Great whole foods, plant based meal! We had it with brown rice and broccoli. The only changes I made were:
1. Reduced the amount of sugar
2. I used a little squeeze pouch of ginger instead of fresh

This is too good. I make it all the time at my house, and it's an absolute favorite.

This was absolutely delicious!!! I served with rice and steamed broccoli. Even my 3 year old and non vegan husband devoured it and got seconds :)

This recipe was very easy to make, and the tofu was very crispy for not being fried.  It definitely hit the spot as someone craving Chinese takeout.

Delicious! I‘m trying to get into making animal-free meals that taste yummy and convince my little family. This is one of only three dishes so far that made me (and my wife) love Tofu! Will definitely be made again soon! Thanks for the great recepy! :-)

Made this for my brother who’s not vegan and he not only loved it, but requested the recipe! thank you Caitlin 🙏🏼

Caitlin strikes again with a fantastic recipe! The lemon tofu was delicious and the texture from tearing it was a wonderful change-up from regular cubes. Where has that technique been all my life?! I threw some broccoli, onions, and peppers into the wok while the tofu baked and then combined it all with the yummy lemon sauce. Served over rice as suggested. Couldn't ask for an easier weeknight meal. Thank you!

Top 2 cajun tofu recipes recipes from across the web

The most viewed cajun tofu recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cajun Tofu Sheet Pan Dinner

Chinese Lemon Tofu

Top 2 cajun tofu recipes recipes from across the web

The most viewed cajun tofu recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cajun Tofu Sheet Pan Dinner

Chinese Lemon Tofu

The most viewed cajun tofu recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine