Roasted Lemon-Herb Tofu

Serve hot as a meatless main course, or cool to room temperature and refrigerate until needed. Cut into cubes and add to stir-fries, salads, soups, or stews.

Total Time
1 hour 20 minutes
Serving Size


  • 2 packages (15 ounces each) extra-firm tofu
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely minced
  • 2 tablespoons loosely packed fresh basil leaves, chopped
  • 2 teaspoons fresh oregano leaves, chopped
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1 teaspoon coarse salt
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  1. Drain the tofu for 30 minutes (see "Draining Tofu," below).
  2. Preheat the oven to 375°F.
  3. In a small bowl, stir together the lemon juice, oil, garlic, basil, oregano, rosemary, and salt. Pat the tofu pieces dry and brush them all over with the herb mixture. Roast for 45 to 50 minutes, flipping occasionally, until browned and hot.

Nutritional Information

  • Calories: 228kcal
  • Calories From Fat: 142kcal
  • Calories From Satfat: 15kcal
  • Fat: 16g
  • Total Sugars: 1g
  • Carbohydrates: 5g
  • Saturated Fat: 2g
  • Sodium: 497mg
  • Protein: 21g
  • Calcium: 380mg
  • Magnesium: 115mg
  • Potassium: 302mg
  • Dietary Fiber: 1g
  • Gram Weight: 228g
  • Mono Fat: 12g
  • Omega3 Fatty Acid: 0g
  • Omega6 Fatty Acid: 1g
  • Poly Fat: 2g
  • Water: 182g