This vibrant vegan dish combines crispy lemon-pepper crusted tofu with silky avocado sauce and smoky vegan bacon bits for a restaurant-worthy meal that's perfect for lunch or dinner. Get the recipe below.
If you're looking for a vegan dinner that delivers incredible flavour and texture in every bite, this Crispy Lemon Pepper Tofu with Creamy Avocado Sauce is guaranteed to become a new favourite. In this recipe, golden, crunchy tofu is coated in zesty lemon and black pepper breadcrumbs then paired with silky avocado sauce and smoky vegan bacon bits.
Tofu often gets a bad reputation for being bland, but this recipe proves just how exciting it can be. Pressing the tofu and coating it in a bright lemon pepper crumb creates an irresistibly crispy exterior while keeping the inside tender. Combined with creamy avocado and savoury toppings, every mouthful is bursting with contrast and flavour.
Whether you're preparing a satisfying weeknight meal, impressing guests at a dinner party, or simply trying to incorporate more plant-based meals into your routine, this vegan tofu recipe is both easy to make and delicious!
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Ingredients
This ingredients list may seem long but each one adds something special to the dish.
For the lemon pepper tofu
- Extra-firm tofu
- Breadcrumbs
- Cracked black pepper
- Lemons
- Garlic powder
- Onion powder
- Salt
- Plain flour
- Unsweetened plant milk
- Olive oil
For the creamy avocado sauce
- Avocados
- Unsweetened vegan Greek-style yogurt
- Lemon
- Garlic
- Extra virgin olive oil
- Salt and pepper
For the bacon bits
- Vegan bacon strips
- Olive oil
I know not everyone is a fan of fake meat substitutes so if you'd prefer a more "wholefoods" version of this recipe, why not make my vegan bacon which is made from carrots and use that instead?
Step-by-step instructions
- Step 1: Drain the tofu and press it for at least 20 minutes to remove excess moisture. Slice into 8 equal pieces.
- Step 2: In one shallow bowl, mix together the breadcrumbs black pepper, lemon zest, garlic powder, onion powder, and salt. Place the flour in a second bowl. Whisk together the plant milk and lemon juice in a third bowl.
- Step 3: Dip each tofu piece into the flour, then into the plant milk mixture, and finally press firmly into the lemon pepper breadcrumbs until completely coated.
- Step 4: Heat olive oil in a large non-stick frying pan over medium heat and cook the tofu for 4–5 minutes on each side until crisp and golden brown.
- Step 5: Add avocado flesh, vegan yogurt, lemon juice, garlic, olive oil, water, salt, and pepper to a blender. Blend until smooth and creamy. Add extra water if a thinner consistency is preferred.
- Step 6: Heat a little olive oil in a small skillet and fry the chopped vegan bacon for 5–6 minutes until crispy.
- Step 7: Spread the avocado cream sauce over your serving plate.
- Step 8: Top with the crispy lemon pepper tofu, sprinkle over the bacon bits and serve.
Hint: Always press your tofu thoroughly before coating. Removing excess moisture ensures the breadcrumbs stick properly and helps create the crispiest possible crust.
Substitutions
Need to make some swaps? Don't worry. I've got you covered!
- Protein: Replace tofu with tempeh for a nuttier flavour.
- Gluten-free: Use gluten-free breadcrumbs and gluten-free flour to make the dish gluten-free.
- Yogurt: Swap vegan yogurt for unsweetened coconut yogurt or soaked cashews.
- Crispy bits: Replace vegan bacon with toasted smoked almonds or coconut bacon for extra crunch.
Equipment
- Tofu press or something heavy wrapped in clean paper towels for pressing
- Three shallow bowls
- Large non-stick frying pan
- Small frying pan
- Blender or food processor
- Sharp knife
- Chopping board
Storage
Store leftover tofu and avocado sauce separately in airtight containers.
- Tofu: Refrigerate for up to 3 days.
- Avocado Sauce: Refrigerate for up to 2 days. Cover the surface directly with cling film to minimise browning.
Reheat the tofu in an oven, air fryer, or frying pan to restore its crispiness! Microwaving will just make it soggy.
Top tip
For restaurant-quality presentation, spread the avocado sauce across the plate using the back of a spoon before arranging the crispy tofu on top. This creates a beautiful base and ensures every bite includes creamy avocado.
Frequently asked questions
In part. The tofu can be breaded several hours in advance and stored in the refrigerator until ready to cook. The avocado sauce can also be made ahead but you will need to cover the surface in clingfilm to stop it browning.
Absolutely. Baking creates a slightly lighter version while still achieving excellent crispiness.
rispy smoked tempeh, roasted chickpeas, or toasted nuts all work beautifully.
The recipe
Cirspy Lemon Pepper Tofu with Creamy Avocado Sauce and Vegan Bacon Crunch
Equipment
- Tofu press or heavy object for pressing
- Three shallow bowls
- Large non-stick frying pan
- Small frying pan
- Blender or food processor
- Sharp knife and chopping board
Ingredients
For the Lemon Pepper Tofu
- 400 g extra-firm tofu
- 100 g breadcrumbs
- 5 g freshly cracked black pepper
- 2 tablespoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 40 g plain flour
- 120 ml unsweetened plant milk
- 0.6 ml lemon juice only, freshly squeezed
- 30 ml olive oil for cooking
For the Creamy Avocado Sauce
- 2 avocados approximately 300 g flesh
- 120 g unsweetened vegan Greek-style yogurt
- 0.5 lemon juice only, freshly squeezed
- 1 clove garlic minced
- 30 ml extra virgin olive oil
- 60 ml water plus extra if needed
- 5 g sea salt
- 2 g freshly cracked black pepper
For the Vegan Bacon Bits
- 100 g vegan bacon finely chopped
- 5 ml olive oil
- parsley optional
Instructions
- Drain the tofu and press it for at least 20 minutes to remove excess moisture. Slice into 8 equal pieces.
- In one shallow bowl, mix together the breadcrumbs, black pepper, lemon zest, garlic powder, onion powder, and salt.
- Place the flour in a second bowl.
- Whisk together the plant milk and lemon juice in a third bowl.
- Dip each tofu piece into the flour, then into the plant milk mixture, and finally press firmly into the lemon pepper breadcrumbs until completely coated.
- Heat olive oil in a large non-stick frying pan over medium heat.
- Cook the tofu for 4–5 minutes on each side until crisp and golden brown.
- Alternatively, bake at 200°C (180°C fan) for 25 minutes, flipping halfway through.
- Add avocado flesh, vegan yogurt, lemon juice, garlic, olive oil, water, salt, and pepper to a blender.
- Blend until smooth and creamy. Add extra water if a thinner consistency is preferred.
- Heat a little olive oil in a small skillet and fry the chopped vegan bacon for 5–6 minutes until crispy.
- Spread a generous layer of avocado sauce onto serving plates.
- Top with crispy tofu, scatter over the vegan bacon bits, and finish with rosemary breadcrumbs.
- Garnish with fresh parsley and extra lemon zest if desired.
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