Crispy Lemon‑Pepper Tofu Skillet

This skillet dish combines golden‑crisp tofu with zesty lemon‑pepper seasoning for a protein‑packed hit. A sprinkle of fresh spinach and quinoa gives a hearty base, while a drizzle of soy‑honey glaze ties it all together. Enjoy the fresh, vibrant flavors in just 30 minutes, and store leftovers for a quick reheat.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 14 oz firm tofu, drained, pressed, and diced into 1‑inch cubes
• - 1 tsp lemon‑pepper seasoning (plus pinch of salt if desired)
• - 2 tbsp olive oil
• - 1 cup quinoa, rinsed
• - 2 cups water + 1 tsp salt (for quinoa)
• - 2 cups baby spinach, roughly chopped
• - 1 garlic clove, minced
• - 1 tsp grated fresh ginger
• - 1 tbsp soy sauce
• - 1 tsp honey or maple syrup
• - 1 tbsp chopped fresh cilantro (optional)
• - 1 tbsp sesame seeds (optional)
• - Zest of 1 lemon (optional)
• - Lemon wedge, for garnish

Instructions

1. 1. Cook quinoa: combine quinoa, water, and salt in a saucepan; bring to a boil, reduce heat, cover, and simmer 15 min until fluffy.
2. 2. Marinate tofu: toss tofu cubes with lemon‑pepper seasoning and a pinch of salt.
3. 3. Heat 1 tbsp oil in a large skillet over medium‑high; add tofu and fry 4‑5 min per side until golden brown. Remove and set aside.
4. 4. In the same skillet add remaining oil, sauté garlic and ginger until fragrant (30 sec).
5. 5. Add spinach and cook until wilted, about 2‑3 min.
6. 6. Return tofu to the pan, stir in soy sauce, honey, and lemon zest, and cook 1 min to coat.
7. 7. Add cooked quinoa, toss everything together, and heat through 2‑3 min.
8. 8. Transfer to serving bowls, sprinkle with cilantro, sesame seeds, and a squeeze of lemon.
9. 9. Serve immediately and enjoy!

Chef's Note

Press tofu firmly for 30 minutes before cooking to achieve that delightful crunch. Use parchment paper or a non‑stick spray to prevent sticking, and stir gently to keep crispy edges.

Make-Ahead Tips

Cool completely, then transfer to an airtight container and refrigerate up to 3 days. Reheat gently in a skillet or microwave until warmed through.

Substitutions

Use tempeh instead of tofu for a firmer texture. Swap quinoa for cooked wild rice or barley. Replace soy sauce with tamari for a gluten‑free option. Add sliced avocado or a dollop of Greek yogurt for extra creaminess.