Lemon-Garlic Tofu with Arugula Salad is a fresh, zesty dish that combines the bright flavors of lemon and garlic with the satisfying texture of crispy tofu. The peppery bite of arugula adds the perfect peppery contrast, making this a light yet filling meal that feels both vibrant and wholesome.
I love how easy it is to make this dish come together quickly, and it’s a great way to get a protein-packed, plant-based meal on the table without any fuss. The tofu crisps up nicely after soaking in the lemon-garlic marinade, which gives every bite a flavorful punch that keeps me coming back for more.
My favorite way to enjoy this is to serve the tofu warm on a bed of fresh arugula and then drizzle everything with a little extra lemon juice and olive oil. It’s super refreshing on a sunny day or whenever you want something light that still feels satisfying. Plus, it’s a great dish to share with friends who appreciate simple, honest food.
Key Ingredients & Substitutions
Firm Tofu: This is essential for getting that crispy texture. Pressing removes excess water, which helps with browning. If you can’t find firm tofu, extra-firm is a good substitute and easier to press.
Olive Oil: Used for both marinating and cooking. It adds richness and helps crisp the tofu. If you want a lighter oil, avocado oil works great too.
Lemon: Both juice and zest brighten the dish with fresh acidity. If lemons aren’t available, lime offers a similar tangy flavor.
Arugula: Its peppery bite balances the lemon and garlic well. You can swap it with baby spinach or mixed greens for a milder salad.
Capers: They bring a nice salty punch. If you don’t have capers, chopped green olives or a sprinkle of toasted nuts add texture and flavor.
How Can You Get Crispy, Flavorful Tofu Every Time?
The secret is in pressing, marinating, and cooking with care.
- Press tofu for 15-20 minutes to squeeze out moisture—this helps it brown better.
- Marinate so it soaks up lemon and garlic flavors. Turn pieces halfway through to coat evenly.
- Cook in a hot pan with enough oil. Don’t crowd the pan; this helps tofu crisp rather than steam.
- Flip gently to keep the tofu in one piece and get a golden crust on each side.
Taking your time here makes a big difference in texture and taste. I like to use a non-stick skillet for easy flipping and clean-up.
Equipment You’ll Need
- Non-stick skillet – I recommend it because it helps the tofu crisp up evenly without sticking.
- Pressed tofu weight or heavy plate – this is key to squeezing out extra water for crunchiness.
- Small bowl – perfect for mixing the lemon-garlic marinade so all flavors combine well.
- Knife and cutting board – for slicing tofu and halving cherry tomatoes safely and easily.
- Serving plates – to present the salad beautifully and make serving simple.
Flavor Variations & Add-Ins
- Swap tofu for grilled chicken or shrimp for a non-vegan option—still great with the lemon and garlic.
- Add sliced avocado or cucumber to the salad for extra creaminess or crunch.
- Use fresh herbs like parsley or basil instead of capers for a different herbaceous touch.
- Sprinkle with toasted sesame seeds or chopped nuts for added texture and flavor.
Lemon-Garlic Tofu with Arugula Salad
Ingredients You’ll Need:
For the Tofu:
- 14 oz (400g) firm tofu, pressed and sliced into rectangles
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper, to taste
For the Salad:
- 4 cups fresh arugula, washed and dried
- 1 cup cherry tomatoes, halved
- 1 tbsp capers, rinsed and drained
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare plus 15-20 minutes of marinating time and about 8-10 minutes to cook and assemble. Expect a total of roughly 35-40 minutes to enjoy this fresh and flavorful dish.
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing your tofu for at least 15 minutes to remove excess water. Once pressed, slice the tofu into rectangles about ½ inch thick.
2. Make the Lemon-Garlic Marinade:
In a small bowl, whisk together 1 tablespoon olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper to create a flavorful marinade for the tofu.
3. Marinate the Tofu:
Place your tofu slices in a shallow dish and pour the lemon-garlic marinade over them. Let the tofu soak up the flavors for 15 to 20 minutes, turning once to ensure even coating on all sides.
4. Cook the Tofu:
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the marinated tofu slices and cook for 3 to 4 minutes on each side, until they turn golden brown and slightly crispy.
5. Prepare the Salad Base:
Lay the fresh arugula evenly on your serving plates. Scatter the halved cherry tomatoes on top to add vibrant color and sweetness.
6. Dress the Salad & Assemble:
Spoon some of the remaining lemon-garlic marinade from the tofu dish over the arugula and tomatoes. Sprinkle the rinsed capers over the salad for a salty, tangy hit. Place warm, crispy tofu on top of the salad. Optionally, finish with a pinch of black pepper and a drizzle of olive oil.
7. Serve and Enjoy:
Serve immediately for the freshest taste. This light and refreshing salad combines bright citrus, garlic, peppery greens, and tender tofu into a perfectly balanced meal.
Can I Use Frozen Tofu for This Recipe?
Yes, frozen tofu works great and actually gets a firmer, chewier texture after thawing. Make sure to thaw it completely and press out excess water before marinating to help it crisp up nicely.
How Can I Store Leftovers?
Store leftover tofu and salad components separately in airtight containers in the fridge for up to 2 days. Reheat the tofu gently in a skillet to regain crispiness, then toss with fresh arugula and tomatoes before serving.
Can I Substitute Another Green for Arugula?
Absolutely! Baby spinach, mixed greens, or watercress are all great alternatives if you prefer a milder flavor or can’t find arugula. Just keep in mind that arugula’s peppery bite adds a distinctive touch.
Is There a Vegan Dressing Substitute if I Don’t Have Capers?
If you don’t have capers, you can use chopped green olives or a splash of olive brine to add a similar salty, briny kick that complements the lemon-garlic flavors perfectly.