Photo generated by AI

Garlic-Herb Crusted Tofu with Lemon Thyme Roasted Vegetables

Preparation

15 Mins

Cooking time

35 Mins

Serving

Everything roasts together on one pan, so you get maximum flavour with minimal cleanup on a busy weeknight. The garlic-herb crust transforms humble tofu into something genuinely crave-worthy, and the lemon ties the whole plate together beautifully.

Ingredients

For the Tofu

1 block (400 g) extra firm tofu, pressed and cut into ¾ in slabs
3 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried)
2 tbsp lemon juice
1 tsp lemon zest
½ tsp salt
¼ tsp black pepper
3 tbsp panko breadcrumbs

For the Roasted Vegetables

2 cups broccoli florets
1 cup cherry tomatoes
1 medium zucchini, sliced into ½ in rounds
2 tbsp olive oil
3 cloves garlic, minced
1 tsp fresh thyme leaves
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper

For Serving

Lemon wedges
Fresh thyme sprigs (optional)

Steps

Preheat your oven to 425°F and line a large baking sheet with parchment paper. Press the tofu firmly between clean kitchen towels for at least 10 minutes to remove as much moisture as possible — this is the secret to a great crust.
While the tofu presses, whisk together the olive oil, minced garlic, thyme, lemon juice, lemon zest, salt, and pepper in a small bowl to make the herb marinade. Set aside.
In a separate large bowl, toss the broccoli, cherry tomatoes, and zucchini with the olive oil, minced garlic, thyme, lemon juice, salt, and pepper until evenly coated. Spread the vegetables across two-thirds of the prepared baking sheet in a single layer.
Slice the pressed tofu into ¾ in slabs and pat each piece completely dry with a paper towel. Brush both sides of each slab generously with the garlic-herb marinade, then press the panko breadcrumbs firmly onto the top surface of each piece. Arrange the tofu on the remaining third of the baking sheet, crumb-side up.
Slide the baking sheet into the preheated oven. Roast for 15 minutes undisturbed.
While the tofu and vegetables are in the oven, set the table, slice your lemon wedges, and clean up your prep area — dinner is practically making itself!
After 15 minutes, flip the vegetables gently with a spatula to encourage even caramelisation. Do not flip the tofu — leave the crust undisturbed so it sets properly. Return the pan to the oven for another 12 to 15 minutes, until the tofu crust is deep golden and the vegetables are tender with lightly charred edges.
Remove the pan from the oven and let the tofu rest for 2 minutes before plating. The crust will firm up beautifully as it sits. Plate the tofu alongside the roasted vegetables, garnish with fresh thyme sprigs if using, and serve immediately with lemon wedges on the side.

Presented by :

These recipes were generated by artificial intelligence. Think of them as inspiration to kickstart your weekly meal planning. They’re a collection of ideas, based on the most sought-after food items, to browse freely and spark your creativity in the kitchen.