Roasted Tofu with Artichoke Hearts and Lemon Garlic Sauce
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just an hour, and the results are absolutely delicious. Crispy roasted tofu pairs beautifully with tender artichoke hearts in a bright lemon garlic sauce that makes the whole dish sing. Artichokes are packed with fiber and antioxidants, making this meal as nourishing as it is satisfying. The best part? You probably have most of these ingredients on hand already, so it's budget friendly and wonderfully simple to pull together.
Ella x
Ingredients
- 1 block (14 oz)extra-firm tofu(pressed for 15 minutes, cubed into 3/4-inch pieces)
- ½ kgfresh artichoke hearts(halved lengthwise)
- 5 tablespoonsolive oil
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mlvegetable broth
- 1 teaspoondijon mustard
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Press the tofu block between paper towels with a heavy object for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.
Tip: Pressing tofu is crucial for achieving a crispy exterior when roasted.
- 2
Toss the tofu cubes with 2 tablespoons of olive oil, half the sea salt, and a quarter teaspoon of black pepper on a baking sheet. Spread in a single layer.
Tip: Don't crowd the pan; tofu needs space to get crispy rather than steamed.
- 3
On a separate baking sheet, toss the artichoke heart halves with 2 tablespoons of olive oil, the remaining salt, black pepper, and fresh thyme. Arrange cut-side down.
Tip: Placing artichokes cut-side down allows them to caramelize beautifully.
- 4
Roast both sheets in the preheated oven for 30-35 minutes, stirring the tofu halfway through. The tofu should be golden and slightly crispy, and artichokes should have caramelized edges.
Tip: Check the tofu at the 15-minute mark and give it a gentle toss to ensure even browning.
- 5
While the vegetables roast, prepare the lemon garlic sauce by whisking together the minced garlic, fresh lemon juice, vegetable broth, Dijon mustard, and the remaining 1 tablespoon of olive oil in a small bowl. Season with red pepper flakes.
Tip: Make the sauce while roasting to have it ready when the vegetables finish cooking.
- 6
Once the tofu and artichokes are done roasting, transfer them to a serving platter and drizzle generously with the lemon garlic sauce.
Tip: Drizzle the sauce while everything is still warm so flavors absorb better.
- 7
Garnish with fresh chopped parsley and extra lemon zest if desired. Serve immediately while the tofu is still warm and crispy.
Tip: Fresh herbs brighten the dish and add visual appeal.
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