Lemon-Garlic Tofu with Arugula Salad is a fresh, bright meal that combines crispy tofu flavored with zesty lemon and a hint of garlic, paired with peppery arugula leaves. The tofu gets beautifully golden on the outside while staying soft inside, making each bite full of flavor and great texture. The salad adds a refreshing crunch and a little bit of bitter balance to the dish, making it light and satisfying.
I love making this recipe whenever I want something quick but a little special. The way the lemon and garlic come together with the tofu is so simple yet feels fancy enough for guests or a nice weeknight meal. A little tip I’ve learned is to press the tofu really well before cooking—it helps it get that perfect crispiness that everyone appreciates.
Serving this tofu alongside the peppery arugula salad is one of my favorite ways to enjoy it. Sometimes, I drizzle a little extra lemon juice or add a sprinkle of nuts for extra crunch. It’s a dish that feels fresh and healthy but also comforting, and I always find myself coming back to it when I want a meal that tastes like spring on a plate.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best here because it holds shape and crisps nicely. If you can’t find tofu, tempeh is a good substitute but has a nuttier flavor and firmer texture.
Lemon & Garlic: Fresh lemon juice and zest bring bright flavor; bottled lemon juice can work but won’t be as vibrant. Garlic adds a wonderful punch—use fresh cloves for best taste, or garlic powder if in a pinch.
Arugula: This leafy green adds a peppery bite. If you don’t have arugula, baby spinach or mixed greens can easily replace it, though the salad’s punch will be milder.
Salad Dressing: Dijon mustard and red wine vinegar balance sweetness and tang. You can swap honey with maple syrup for a vegan option and use apple cider vinegar instead of red wine vinegar.
How Can You Get the Tofu Crispy and Full of Flavor?
Pressing tofu is the key first step. It squeezes out water, so the tofu crisps up better when cooked, and soaks up marinade more easily.
- Wrap tofu in paper towels or a clean kitchen towel.
- Place a heavy pan or plate on top, leaving it for 15-20 minutes.
- After pressing, cut into even pieces so they cook evenly.
- Marinate the tofu for at least 15 minutes; this lets the lemon, garlic, and herbs infuse flavor.
- Cook tofu in a hot skillet with olive oil over medium heat, turning carefully until all sides turn golden brown.
Taking your time with these steps means each bite has a crispy crust and a flavorful center. I find using a non-stick or cast-iron pan works best to avoid sticking and get nice searing.
Equipment You’ll Need
- Heavy-bottomed skillet or cast-iron pan – I like this because it heats evenly and helps the tofu get crispy all over.
- Pressing weights or a plate with a weight – presses out excess water from the tofu for better crisping.
- Mixing bowls – useful for whisking marinades and dressings easily.
- Salad bowl – for tossing the arugula, tomatoes, and dressing together.
- Knife and cutting board – handy for chopping garlic, parsley, red onion, and tofu.
Flavor Variations & Add-Ins
- Swap lemon juice for lime or orange juice for a different citrus flavor that pairs well with the tofu.
- Add fresh herbs like basil, cilantro, or chives to brighten the salad or marinades.
- Mix in other vegetables like bell peppers, cucumbers, or radishes for extra crunch and color.
- Sprinkle toasted nuts or seeds on top of the salad for added texture and nutty flavor.
How to Make Lemon-Garlic Tofu with Arugula Salad
Ingredients You’ll Need:
For the Tofu:
- 1 block (14 oz) firm or extra-firm tofu
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
For the Salad:
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
For the Dressing:
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 tablespoon olive oil
- Salt and pepper, to taste
For Serving:
- Lemon wedges
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and marinate the tofu, then about 15 minutes to cook it and put the salad together. Overall, plan for around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Press the Tofu:
Start by draining the tofu well. Wrap it in paper towels and place a weighted plate on top for about 15-20 minutes to squeeze out extra water. This step helps the tofu crisp up nicely when cooked.
2. Marinate the Tofu:
Once pressed, cut the tofu into cubes or slices about 1/2 inch thick. In a bowl, mix 1 tablespoon olive oil, minced garlic, lemon juice, lemon zest, chopped parsley, salt, and pepper. Toss the tofu pieces gently in this marinade. Let it rest for 15-20 minutes so the tofu soaks in the flavors.
3. Cook the Tofu:
Heat the remaining 1 tablespoon olive oil in a non-stick or cast-iron pan over medium heat. Place the tofu carefully in the hot pan. Cook the tofu, turning occasionally, until all sides are golden brown and slightly crispy—this usually takes about 3-5 minutes per side. Remove from the heat and keep warm.
4. Make the Salad:
In a large bowl, combine the fresh arugula, cherry tomatoes, and thinly sliced red onion. This mix adds a fresh, peppery bite!
5. Prepare the Dressing and Toss the Salad:
In a small bowl, whisk together Dijon mustard, honey or maple syrup, red wine vinegar, 1 tablespoon olive oil, salt, and pepper. Pour this dressing over the salad and toss it gently to coat evenly.
6. Plate and Serve:
Arrange the cooked lemon-garlic tofu on a plate alongside the dressed arugula salad. Sprinkle extra chopped parsley on top as a fresh garnish. Serve with lemon wedges on the side to add an extra zing if you like.
Enjoy your fresh, vibrant Lemon-Garlic Tofu with Arugula Salad – a bright, simple, and delicious dish!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works well as it becomes more absorbent after thawing. Just thaw it completely in the fridge or under cold running water, squeeze out excess moisture, then proceed with pressing and marinating as usual.
How Long Can I Store Leftover Tofu and Salad?
Store leftovers in separate airtight containers in the fridge for up to 3 days. The tofu tastes best reheated gently in a pan, while the salad is freshest eaten soon after tossing but can be kept chilled for a day.
Can I Make This Recipe Ahead of Time?
Absolutely! You can press, marinate, and cook the tofu a day ahead, keeping it refrigerated. Prepare the salad and dressing just before serving to keep the greens crisp and fresh.
What Can I Substitute for Arugula?
If you don’t have arugula, baby spinach or mixed salad greens are great alternatives that still pair nicely with the lemon-garlic tofu.