Vegan Crispy Tofu with Lemon Dill Cream Sauce Recipe

Introduction

This vegan crispy tofu with lemon dill cream sauce is a delightful dish that combines crispy, golden tofu with a tangy, creamy sauce. It’s perfect as a main course or a flavorful addition to any meal. The fresh lemon and dill brighten up the rich coconut-based sauce for an irresistible finish.

Ingredients

• 1 Block (15 oz.) Extra firm or super firm tofu, pressed
• 1 Cup Vegetable broth
• 1/4 Cup Lemon juice
• 2 Tablespoons Olive oil
• 2 teaspoons Salt, divided
• 1 1/3 Cup Cornstarch
• 3/4 Cup Bread crumbs, vegan (gluten-free if desired)
• 1 Tablespoon Olive oil
• 1 Large Shallot, chopped
• 1/2 Cup Vegetable broth
• 2 Tablespoons Lemon juice, plus more to taste
• 1 Cup Coconut cream or full fat coconut milk*
• 1/4 Cup Fresh dill, chopped
• Salt and Pepper to taste

Instructions

1. Step 1: Press the tofu to remove excess moisture. For guidance, see a Tofu Cooking Guide.
2. Step 2: In a large bowl, whisk together the vegetable broth, lemon juice, 2 tablespoons olive oil, and 1 teaspoon salt to make the marinade.
3. Step 3: Slice the pressed tofu into 1/3 to 1/2 inch thick pieces, then cut diagonally into small triangles.
4. Step 4: Place the tofu pieces in the marinade and let them soak for at least one hour. Marinate longer for more flavor, ideally a few hours or overnight in the fridge.
5. Step 5: Preheat the oven to 375°F (190°C).
6. Step 6: Remove tofu from the marinade and set aside, reserving the marinade for later.
7. Step 7: Prepare two medium bowls: one with cornstarch mixed with the remaining 1 teaspoon salt, and the other with bread crumbs.
8. Step 8: Coat a few tofu pieces in cornstarch completely, shake off excess, dip them into the reserved marinade, then back into cornstarch, back into marinade to keep them wet, and finally coat fully with bread crumbs.
9. Step 9: Arrange coated tofu on a baking sheet lightly sprayed with non-stick spray. Repeat the coating for all pieces, then spray the tops with non-stick spray.
10. Step 10: Bake for 20 minutes, then flip the tofu and bake for another 15–20 minutes until golden and firm.
11. Step 11: While baking, heat 1 tablespoon olive oil in a medium non-stick skillet over medium-high heat.
12. Step 12: Add chopped shallot and sauté, reducing heat as needed, until translucent, about 5 minutes.
13. Step 13: Stir in 1/2 cup vegetable broth, 2 tablespoons lemon juice, and coconut cream. Season with salt and pepper.
14. Step 14: Reduce heat to medium-low and simmer for 15 minutes until the sauce thickens slightly, then add chopped dill and simmer for another 5 minutes.
15. Step 15: Taste the sauce and adjust lemon juice, salt, and pepper to your liking.
16. Step 16: Serve the crispy tofu with the lemon dill cream sauce spooned on top or on the side to keep tofu crispy.

Tips & Variations

• Press tofu thoroughly to ensure it crisps nicely in the oven.
• Use gluten-free bread crumbs to make the dish allergen-friendly.
• For a spicy kick, add a pinch of cayenne pepper to the marinade or sauce.
• If coconut cream is unavailable, full-fat coconut milk works well as a substitute.
• Marinating tofu overnight enhances flavor but 1 hour minimum works fine too.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the tofu in the oven or a toaster oven to maintain crispness. Warm the sauce gently on the stove and serve separately to prevent the tofu from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of tofu for this recipe?

Extra firm or super firm tofu works best because it holds its shape and crisps well. Softer tofu will not crisp up properly and can break apart during cooking.

Is the lemon dill cream sauce dairy-free?

Yes, the sauce is dairy-free and vegan, made with coconut cream instead of dairy products.

Vegan Crispy Tofu with Lemon Dill Cream Sauce Recipe

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★★★★★

4.9 from 90 reviews

This Vegan Crispy Tofu with Lemon Dill Cream Sauce features perfectly marinated and oven-baked tofu coated in a crunchy cornstarch and breadcrumb crust, paired with a tangy and creamy lemon dill sauce made from coconut cream. A flavorful, plant-based dish that is crispy, zesty, and perfect for a comforting vegan meal.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Tofu and Marinade

• 1 Block (15oz) Extra firm or super firm tofu, pressed
• 1 Cup Vegetable broth
• 1/4 Cup Lemon juice
• 2 Tablespoons Olive oil
• 2 teaspoons Salt, divided
• 1 1/3 Cups Cornstarch
• 3/4 Cup Vegan bread crumbs (gluten-free if desired)
• Non-stick spray for baking sheet

For the Lemon Dill Cream Sauce

• 1 Tablespoon Olive oil
• 1 Large shallot, chopped
• 1/2 Cup Vegetable broth
• 2 Tablespoons Lemon juice, plus more to taste
• 1 Cup Coconut cream or full fat coconut milk
• 1/4 Cup Fresh dill, chopped
• Salt and Pepper to taste

Instructions

1. Press the tofu. Begin by pressing the tofu to remove excess moisture. Use a tofu press or wrap the tofu in a clean towel and place a heavy object on top. This helps achieve a firmer texture for better marinating and crispiness.
2. Prepare the marinade. In a large mixing bowl, whisk together vegetable broth, lemon juice, olive oil, and 1 teaspoon of salt until well combined.
3. Cut the tofu. Slice the pressed tofu into strips about 1/3 to 1/2 inch thick. Then cut these slices diagonally into small triangles for even cooking and a nice shape.
4. Marinate the tofu. Place the tofu pieces into the marinade, ensuring they are fully submerged. Allow to marinate for at least 1 hour. For best flavor, marinate longer or overnight.
5. Preheat the oven. Heat the oven to 375°F (190°C) and prepare a baking sheet by spraying it lightly with non-stick spray.
6. Prepare coating bowls. Remove tofu from marinade and set aside the marinade for breading. In one bowl, mix cornstarch with the remaining 1 teaspoon of salt. In another bowl, place the vegan bread crumbs.
7. Coat the tofu. Working in batches, dip tofu pieces first into the cornstarch mixture coating completely, shake off excess, then submerge back into the marinade to get thoroughly wet. Repeat a second time by dipping again in cornstarch then marinade to build up adhesive layers. Finally, coat each piece thoroughly with bread crumbs.
8. Arrange and bake tofu. Place the coated tofu pieces on the prepared baking sheet in a single layer. Spray the tops with non-stick spray to enhance browning. Bake for 20 minutes, then flip each piece and bake for an additional 15-20 minutes until golden brown and firm.
9. Sauté shallots for sauce. While tofu bakes, heat olive oil in a medium non-stick skillet over medium-high heat. Add chopped shallots and sauté until translucent and fragrant, approximately 5 minutes, adjusting heat as needed to avoid burning.
10. Add liquids to sauce. Pour in vegetable broth, lemon juice, and coconut cream. Stir well to combine. Season with a pinch of salt and pepper.
11. Simmer the sauce. Reduce heat to medium-low and simmer gently for around 15 minutes until the sauce thickens slightly and reduces. Stir occasionally to prevent sticking.
12. Add fresh dill. Stir in chopped fresh dill and continue simmering for another 5 minutes to infuse flavor into the sauce.
13. Adjust seasoning. Taste the sauce and add additional lemon juice, salt, or pepper as needed to achieve desired flavor balance.
14. Serve. Once tofu is crispy and golden, serve immediately with the lemon dill cream sauce spooned on top or alongside. Keep sauce and tofu separate until serving to maintain crispiness.

Notes

• Pressing tofu well is essential to achieving crispy texture and better marinade absorption.
• The marinade can be made ahead and tofu soaked overnight for deeper flavor.
• Use gluten-free bread crumbs to keep the recipe gluten-free if needed.
• Coconut cream offers a rich and creamy texture; canned coconut milk may be used but be sure to use full fat for best results.
• To make this recipe nut-free, verify that your bread crumbs and coconut cream do not contain nut ingredients.
• Non-stick spray ensures tofu crisps evenly without sticking to the baking sheet.
• This dish pairs well with rice, steamed vegetables, or a fresh salad for a complete meal.

Keywords: vegan tofu recipe, crispy tofu, lemon dill sauce, plant-based main course, baked tofu, dairy-free sauce