Lemon-Garlic Tofu with Arugula Salad is a bright and fresh dish that brings together the zesty kick of lemon, the bold flavor of garlic, and the crisp bite of peppery arugula. The tofu is marinated and cooked just right, giving it a wonderful texture that soaks up all those wonderful flavors. This plate is light but packed with tasty ingredients that feel satisfying without weighing you down.
I love making this dish when I want something quick but full of flavor. The lemon and garlic mix is one of my favorite combos—it really wakes up the tofu and gives it a nice punch. I usually let the tofu marinate for a bit while I get the salad ready, which makes everything come together smoothly. It’s also a great way to enjoy tofu if you’re not usually sure how to season it well.
One of my favorite ways to serve this is with some toasted nuts or seeds on top for a little crunch and a drizzle of good olive oil to bring everything together. It feels fresh and bright, perfect for a light lunch or dinner on a warm day. Plus, the peppery arugula adds just the right bite to balance the softness of the tofu, making each bite interesting and tasty.
Key Ingredients & Substitutions
Firm tofu: This is the best tofu type for frying as it holds shape well. If you can’t find firm tofu, extra-firm works too. Just be sure to press out moisture well to get a nice crispy texture.
Olive oil: I prefer extra virgin olive oil for its flavor, but any neutral oil like avocado or canola works if you want a milder taste.
Garlic and lemon: Fresh garlic and lemon are key for bright, punchy flavor. If fresh lemon isn’t available, a good splash of bottled lemon juice can work, but zest adds extra aroma.
Arugula: Adds peppery freshness. If it’s too strong for you, try mixed salad greens or baby spinach instead for a milder salad.
Cherry tomatoes and red onion: These bring sweetness and a bit of crunch. You can swap onions for shallots or skip them if preferred.
How Do You Get Crispy, Flavorful Tofu Every Time?
The secret to great tofu is proper preparation and cooking:
- Press your tofu well: wrap in towel and weigh it down for 15–20 minutes to squeeze out water. This helps tofu crisp up nicely.
- Cut tofu into similar-sized cubes for even cooking.
- Marinate tofu to let flavors soak in—at least 15 minutes, but longer is better.
- Use medium heat in a non-stick skillet with enough oil so tofu doesn’t stick.
- Cook tofu on each side without moving too much—this helps it brown and get crispy edges.
These steps will give you nicely browned tofu with a punch of lemon-garlic flavor that pairs beautifully with the fresh, peppery salad.
Equipment You’ll Need
- Large non-stick skillet – I use this because it cooks the tofu evenly and helps it crisp up nicely.
- Mixing bowl – perfect for whisking the marinade and tossing the salad dressing.
- Paper towels or clean dish towel – for pressing out excess moisture from the tofu.
- Measuring spoons and cups – helps to get the marinade ingredients just right.
- Salad serving bowl – for mixing and serving the arugula salad.
Flavor Variations & Add-Ins
- Swap the lemon for lime or orange zest and juice for a different citrus twist, which gives a slightly different flavor profile.
- Add chopped herbs like basil or parsley to the marinade for fresh, green notes, especially in summer.
- Mix in sliced avocado or roasted vegetables like bell peppers or zucchini for more texture and flavor.
- Replace the tofu with grilled chicken or shrimp if you want a non-vegan version that’s just as flavorful.
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 tbsp olive oil, divided
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper, to taste
For the Salad:
- 4 cups fresh arugula
- 1 cup grape or cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- Lemon wedges, for garnish
How Much Time Will You Need?
This recipe takes about 5 minutes to press the tofu, 15 minutes to marinate, 10 minutes to cook, and a few more minutes to prepare the salad and assemble. In total, you’ll need around 30 to 35 minutes to make this delicious dish.
Step-by-Step Instructions:
1. Pressing the Tofu:
Wrap the tofu in paper towels or a clean kitchen towel and place a heavy object on top. Let it press for 15-20 minutes to remove excess water. This helps the tofu crisp up nicely when cooked.
2. Making the Marinade and Marinating the Tofu:
In a medium bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and pepper. Add the tofu cubes to the bowl and gently toss to coat all pieces. Let the tofu soak up the flavors by marinating for at least 15 minutes. If you have more time, you can marinate up to 1 hour.
3. Cooking the Tofu:
Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the marinated tofu cubes, saving the leftover marinade for later. Cook the tofu, turning occasionally, until all sides are golden brown and slightly crisp, about 6-8 minutes.
4. Preparing the Salad and Serving:
While the tofu cooks, place the arugula, halved tomatoes, and thinly sliced red onion in a large bowl. Drizzle the reserved marinade over the salad and toss gently to combine. Taste and adjust salt and pepper if needed. Serve the salad on plates and top with the warm lemon-garlic tofu cubes. Garnish each plate with lemon wedges for an extra burst of brightness. Enjoy immediately!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it becomes firmer and chewier after freezing. Just make sure to thaw it completely in the fridge overnight, then press out any excess water before marinating and cooking.
How Long Can I Marinate the Tofu?
Marinate for at least 15 minutes to let the flavors soak in, but you can leave it up to 1 hour for a stronger lemon-garlic taste. Just keep it covered in the fridge while marinating.
Can I Make the Salad Ahead of Time?
For the freshest taste, prepare the salad and dressing just before serving. If needed, you can prep the veggies up to a day ahead but add the dressing right before serving to keep the arugula crisp.
What’s the Best Way to Store Leftovers?
Store cooled tofu and salad separately in airtight containers in the fridge for up to 2 days. Reheat the tofu gently in a skillet or microwave and toss the salad again with fresh dressing before serving.