Cirspy Lemon Pepper Tofu with Creamy Avocado Sauce and Vegan Bacon Crunch

A plate of Crispy Lemon Pepper Tofu with Creamy Avocado Sauce and Bacon Crunch with fresh parsley and a wooden handled knife and fork.

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Cirspy Lemon Pepper Tofu with Creamy Avocado Sauce and Vegan Bacon Crunch

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.

Prep Time25

Cook Time30

Total Time55

Course: Dinner, Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: avocado, black pepper, breadcrumbs, extra firm tofu, garlic, lemon, onion powder, parsley, plain flour, plant milk, salt, vegan bacon, vegan yogurt

Servings: people

Calories: 616.93kcal

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.

Nutrition