Vegan Lemon Herb Tofu Steak

Satisfy your senses with a vegan dinner recipe that looks like a restaurant treat and still feels like home. This supper brings that balance. A golden tofu steak with charred edges and bright herbs, a cloud of creamy mash, a tangle of glossy garlicky spinach, and sharp lemon wedges waiting at the side. Every forkful is soft, crisp, fresh, and a little indulgent.

I cook this when I want a no fuss plate that still turns heads. The tofu gets a quick lemon and herb bath, then a hot sear until the outside is caramelised and the inside is tender. The mash is silky and light with a whisper of lemon zest. The spinach brings colour and a soft bite. It is the kind of dinner that proves why vegan recipes can be both comforting and smart enough for guests. This dish is also a great lacto vegetarian recipe too! For more plates like this, browse our collection of vegan recipes at Plantiful Palate where you will find weeknight stars and special occasion pieces across vegan dinner recipes.

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Recipe:

Serves: 4

• Prep time, 20 minutes

• Cook time, 30 minutes

• Total time, 50 minutes

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Ingredients:

For the tofu steaks

• 700 g firm tofu, drained and pressed

• 2 tbsp olive oil

• 2 tbsp tamari or soy sauce

• 2 tbsp lemon juice

• 1 tsp lemon zest, finely grated

• 2 tsp maple syrup

• 1 tsp smoked paprika

• 1 large clove garlic, finely grated

• 2 tbsp finely chopped flat leaf parsley

• Pinch of sea salt and black pepper

  
  

For the creamy mash

• 1.2 kg floury potatoes, peeled and cut into chunks

• 50 g vegan butter

• 150 ml warm oat milk or other plant milk

• 1 tsp lemon zest

• Sea salt and black pepper to taste

  
  

For the garlicky spinach

• 300 g baby spinach, washed

• 1 tbsp olive oil

• 1 clove garlic, finely sliced

• Pinch of sea salt

  
  

To finish

• 2 tbsp finely chopped parsley

• 1 tbsp olive oil, for the pan glaze

• 1 lemon, cut into wedges

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Method:

1. Pat the tofu dry and cut into four thick steaks. Wrap in a clean tea towel and press under a heavy pan for 10 minutes to remove excess moisture. This helps the crust form later.

   
   

2. Stir olive oil, tamari, lemon juice, lemon zest, maple syrup, smoked paprika, grated garlic, chopped parsley, salt, and pepper in a shallow dish. Add the tofu and turn to coat on all sides. Leave to marinate for 15 minutes while you start the mash.

   
   

3. Place potatoes in a large pot, cover with cold water and a good pinch of salt. Bring to a boil and cook for 12 to 15 minutes until very tender. Drain well and return to the hot pot for 1 minute so the steam escapes. Mash with vegan butter and warm plant milk until smooth and fluffy. Fold in lemon zest, season to taste, and keep warm with the lid on.

   
   

4. Warm a wide pan over medium heat and add olive oil for the spinach. Sizzle the sliced garlic for 20 seconds until fragrant, then pile in the spinach with a pinch of salt. Toss for 1 to 2 minutes until just wilted and glossy. Transfer to a warm bowl and cover loosely.

   
   

5. Heat a cast iron or heavy frying pan until hot. Add a drizzle of oil if the pan is dry. Lay in the tofu steaks and cook without moving for 3 to 4 minutes until the underside is deep golden with charred edges. Turn and cook the second side for 2 to 3 minutes until caramelised.

   
   

6. Pour any remaining marinade into the pan with the tofu. Add 1 tbsp olive oil and let it bubble for 30 seconds while you spoon the glossy glaze over the tofu. The kitchen should smell bright and lemony.

   
   

7. Spoon a generous bed of mash onto each warm plate and make a soft well in the centre. Nestle a handful of wilted spinach at the side. Set a tofu steak on the mash and spoon over the pan juices. Scatter with chopped parsley for freshness.

   
   

8. Tuck two lemon wedges against the mash and serve at once. A squeeze at the table wakes up every flavour.

   
   

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Additional Tips:

• Pressing tofu matters. Moisture is the enemy of a crisp crust. Even 10 minutes under a heavy pan makes a difference.

  
  

• Use a very hot pan for the sear. You are looking for fast colour and a little char while keeping the inside tender.

  
  

• Warm the plant milk before adding to the mash for a silkier texture that does not seize.

  
  

• If the mash looks stiff, loosen with a splash more warm milk. If it tastes flat, add a pinch of salt and a squeeze of lemon.

  
  

• Spinach cooks down quickly. Remove it from the heat the moment the leaves collapse and turn glossy.

  
  

• For more ideas like this, explore the dinner section at Plantiful Palate where you will find more vegan dinner recipes that work on busy nights.

  
  

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Alternative Cooking Methods:

• Air fryer tofu: Marinate as written. Cook tofu at 200°C for 10 to 12 minutes turning once, then toss with the warmed marinade for a shiny glaze.

  
  

• Oven method: Bake tofu on a lined tray at 210°C for 18 to 20 minutes, flipping at the halfway point. Brush with the marinade in the final 3 minutes so it sets and caramelises.

  
  

• Grill or barbecue: Oil the grates well and cook tofu over medium heat for 3 to 4 minutes each side. Brush with marinade as it cooks for beautiful grill marks.

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Allergy information / alternatives:

• Gluten free: Use tamari instead of soy sauce. All other ingredients are naturally gluten free.

  
  

• Nut free: The recipe is nut free. Check plant milk packaging to confirm.

  
  

• Soy free: Swap tofu for firm chickpea tofu or thick slices of roasted celeriac. Use coconut aminos instead of tamari.

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Nutritional Information (per serving):

• Calories: 520

• Protein: 22 g

• Carbohydrates: 52 g

• Fat: 22 g

• Sugar: 4 g

• Salt: 1.4 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

For more flavour rich vegan recipes, nourishing lacto vegetarian recipes, and warming vegan dinner recipes explore Plantiful Palate and keep discovering dishes to share.

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Vegan Lemon Herb Tofu Steak FAQs

❓ How do I get a proper crust on the tofu?

Dry tofu and a hot pan are the two rules. Press briefly, pat dry, then sear without moving until you see deep colour around the edges.

❓ Can I make the mash ahead?

Yes. Reheat gently with a splash of warm plant milk and whisk to bring back the fluff. A knob of vegan butter helps restore shine.

❓ My tofu stuck to the pan, what went wrong?

The pan was not hot enough or the tofu was moved too soon. Leave it until it releases easily, then turn.

❓ Can I use frozen spinach?

Yes. Thaw and squeeze out water, then warm through with garlic and oil. Season well so it tastes bright.

❓ What can I use instead of parsley?

Chives, basil, or dill each bring a fresh finish. Use what you have and keep the lemon wedges for pop.

❓ How can I add more protein?

Serve with a spoon of garlicky white beans or fold cannellini beans through the spinach.

❓ Is this good for meal prep?

Yes. Pack the mash and spinach in one container and the tofu in another. Reheat and add lemon just before serving.

❓ How do I keep the mash smooth without lumps?

Use floury potatoes, cook until very tender, drain well, and mash while hot. Warm milk and soft butter help the texture stay silky.

❓ Where can I find more delicious vegan recipes like this?

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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