Lemon-Garlic Tofu with Arugula Salad is a fresh and zesty dish that’s full of bright flavors and simple ingredients. The tofu is marinated with garlic and lemon, giving it a nice tang and a little bit of punch, while the peppery arugula adds a crisp, refreshing touch to the salad. It’s light but satisfying, perfect for a quick lunch or a healthy dinner.
I really love making this dish when I’m craving something clean and tasty without too much fuss. The lemon and garlic together give the tofu such a vibrant flavor that it feels like a treat even though it’s easy to prepare. Plus, the arugula salad is so simple but adds this nice peppery note that balances everything out. I like to toss the salad with a little olive oil and a sprinkle of salt to keep it fresh and bright.
One of my favorite ways to serve this is with some crusty bread on the side to soak up any leftover lemony juices from the tofu. It’s great for when I want a meal that feels fresh but still filling. If you’re new to cooking tofu, this recipe is a great place to start — the flavors really shine through, and the arugula salad makes it feel light and lively all in one bite.
Key Ingredients & Substitutions
Firm Tofu: Using firm tofu is important because it holds its shape well when cooked. If you can’t find firm tofu, extra-firm is a great substitute. Just press well to remove moisture for crispy edges.
Garlic & Lemon: Fresh garlic and lemon juice bring bright, bold flavors. If fresh lemon isn’t available, a splash of white vinegar with lemon zest can work. Garlic powder can be a backup but fresh is best here.
Arugula: The peppery bite of arugula balances the tangy tofu nicely. If you find arugula too strong, try baby spinach or mixed greens for a milder salad.
Dijon Mustard & Honey: These add a light sweetness and tang to the dressing. Maple syrup works perfectly instead of honey for a vegan option.
How Can You Get Perfectly Crispy Tofu Every Time?
Pressing tofu well is the key to crispy texture. I lay tofu blocks between paper towels and a weight for 20-30 minutes to squeeze out water. This helps the tofu crisp up rather than steam.
- Marinate tofu to let the flavors soak in, but don’t overdo it—15-20 minutes is enough.
- Use a non-stick or well-seasoned pan, and heat oil before adding tofu to prevent sticking.
- Cook tofu on medium-high heat and turn gently to brown all sides evenly.
Equipment You’ll Need
- Large non-stick skillet – I like it because it helps get the tofu crispy without sticking.
- Small bowl – perfect for mixing the marinade and dressing.
- Whisk or fork – makes it easy to combine the dressing ingredients smoothly.
- Cutting board and sharp knife – for slicing the tofu and shallots easily.
- Measuring spoons and cups – ensures the right balance of flavors in the marinade and dressing.
Flavor Variations & Add-Ins
- Swap tofu for grilled chicken or shrimp if you prefer animal protein; it’s just as tasty with a different protein.
- Add chopped avocado or sliced radishes to the salad for extra crunch and creaminess.
- Mix in chopped herbs like parsley or basil for a fresh herbal twist.
- Sprinkle with toasted sesame seeds or crushed nuts to add some extra texture and flavor.
How to Make Lemon-Garlic Tofu with Arugula Salad
Ingredients You’ll Need:
For The Tofu:
- 14 oz (400g) firm tofu, pressed and cut into 1-inch cubes
- 3 cloves garlic, minced
- 2 tbsp extra-virgin olive oil, divided
- 1 tbsp lemon juice (plus lemon wedges for garnish)
- 1 tsp lemon zest
- ½ tsp red pepper flakes (optional for some heat)
- Salt and black pepper, to taste
For The Arugula Salad:
- 4 cups fresh arugula
- 1 small shallot or small red onion, thinly sliced
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tbsp white wine vinegar or apple cider vinegar
- Olive oil (a little for dressing, about 1-2 tbsp)
- Salt and black pepper, to taste
Time You’ll Need:
This recipe takes about 10 minutes for preparation, 15-20 minutes for marinating the tofu, and another 6-8 minutes to cook. Overall, plan for roughly 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing the tofu to remove excess water—place it between paper towels and press gently for about 15 minutes if you haven’t done this already. Then cut the tofu into 1-inch cubes, which will help them cook evenly and absorb the flavors.
2. Make the Marinade:
In a small bowl, mix together 1 tablespoon olive oil, minced garlic, lemon juice, lemon zest, red pepper flakes (if you want some heat), and a pinch of salt and black pepper. This fresh marinade will give the tofu bright, zesty flavor.
3. Marinate the Tofu:
Toss the tofu cubes gently in the marinade to coat them well. Let it sit for at least 15-20 minutes so the tofu soaks up all those lovely flavors.
4. Cook the Tofu:
Heat the remaining 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Add the marinated tofu cubes and cook them, turning occasionally, until all sides turn golden brown and slightly crisp, about 6-8 minutes. This step makes the tofu deliciously crispy on the outside.
5. Prepare the Arugula Salad:
In a large bowl, whisk together Dijon mustard, honey or maple syrup, vinegar, a pinch of salt, and black pepper. Slowly drizzle in 1 to 2 tablespoons of olive oil while whisking to create a light dressing. Add the fresh arugula and thinly sliced shallots to the bowl and toss everything well so the leaves are coated.
6. Assemble and Serve:
Place the dressed arugula salad on plates or in bowls. Top with the warm lemon-garlic tofu cubes. Garnish with fresh lemon wedges so everyone can squeeze extra lemon juice over their dish for a bright finish. Serve it fresh and enjoy your flavorful, healthy meal!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu can actually give a firmer, chewier texture. Just thaw it completely in the fridge or under cold running water, then squeeze out any excess moisture before marinating and cooking.
How Long Can I Marinate the Tofu?
15-20 minutes is enough for great flavor, but if you have more time, marinate up to 2 hours in the fridge for an even deeper taste. Avoid marinating too long as the tofu can become mushy.
Can I Make the Salad Dressing Ahead of Time?
Absolutely! You can whisk up the dressing and store it in an airtight container in the fridge for up to 3 days. Just give it a quick stir or shake before tossing with the arugula.
What’s the Best Way to Store Leftovers?
Keep leftover tofu and salad components in separate airtight containers in the fridge for up to 2 days. Reheat the tofu gently in a skillet to keep it crispy, and toss the salad fresh before serving.
