The vibrant colors of my kitchen come alive when I whip up this delightful dish: Old Bay Tofu with Lemon Pickled Cucumber Salad. One evening, while craving something fresh and full of flavor, I stumbled upon the perfect balance of savory and tangy that totally transformed my mealtime routine. Picture crispy, golden tofu seasoned with the bold essence of Old Bay, paired with a crunchy cucumber salad that’s kissed by the zesty brightness of lemon.
This recipe is not just for those busy weeknights; it’s a versatile gem that caters to any palate. Whether you’re looking for a quick lunch or a flavorful side for dinner, this high-protein dish fits the bill perfectly—and it’s completely customizable! Trust me, the first bite will have you hooked, and soon this will become a fixture on your dining table. Let’s dive into the mouthwatering world of plant-based eating, where simplicity meets deliciousness!
Why is Old Bay Tofu unforgettable?
Flavor-packed experience: This dish brings together the savory smokiness of Old Bay seasoning with the crunch of fresh cucumbers and tangy lemon, creating a delightful party for your taste buds.
Quick and easy: Perfect for busy weeknights, you’ll have a nutritious meal ready in no time.
Customizable: Switch up the ingredients to suit your taste, using different vegetables or grains for endless variations.
High-protein option: With tofu as a star player, this meal satisfies without skimping on nutrition.
Vegan and gluten-free: Ideal for various dietary preferences, making it a crowd-pleaser. You’ll want to bookmark this recipe for future dinners!
Old Bay Tofu Ingredients
• Perfect for a vibrant home-cooked meal!
For the Tofu
- Tofu – Use super firm tofu for higher protein content; extra firm works too if pressed correctly.
- Old Bay Seasoning – This mix of spices adds bold, savory flavor; lemon pepper can substitute if you’d like a lighter profile.
- Maple Syrup – Provides a sweet balance; sugar can also work, but ensure it dissolves well in the marinade.
- Tamari – Adds umami richness; opt for gluten-free tamari or use coconut aminos for a similar flavor.
- Paprika – Enhances the color and depth; smoked paprika offers an extra layer of smoky goodness.
For the Lemon Pickled Cucumber Salad
- Cucumbers – Persian cucumbers offer the best crunch; feel free to swap with English or Japanese varieties.
- Shallot – Adds a mild onion flavor; thinly sliced red onions can work in a pinch.
- Pepper (Fresno) – A bit of heat elevates the dish; jalapeño is a strong alternative, or omit for a milder flavor.
- Lemons – Essential for providing fresh acidity; fresh lemons are best, and don’t forget the zest for added flavor.
- Vinegar – Brightens up the salad; rice or white wine vinegar works beautifully.
For the Dressing
- Garlic – This aromatic adds depth; you can use minced fresh garlic or garlic powder as a substitute.
- Oil – A neutral oil like canola or avocado oil works great for cooking; olive oil can also be used for drizzling.
Dive into this lovely Old Bay Tofu with Lemon Pickled Cucumber Salad, and create a dish that’s bound to impress friends and family!
How to Make Old Bay Tofu with Lemon Pickled Cucumber Salad
-
Char the Lemons: Heat a drizzle of oil in a pan over medium heat. Add halved lemons cut-side down and cook for 5-6 minutes until nicely caramelized; set aside to reserve the juice.
-
Marinate Tofu: Tear super firm tofu into bite-sized pieces. Place in a bowl and marinate with tamari and vinegar for 10 minutes, ensuring every piece is coated.
-
Season Tofu: In a separate bowl, combine sugar, half of the lemon zest, Old Bay seasoning, garlic, paprika, cornstarch, and a little oil. Mix well, then gently coat the marinated tofu before baking.
-
Bake Tofu: Preheat your oven to 400°F (200°C). Spread the seasoned tofu on a baking sheet and bake for 30 minutes, flipping halfway through, until crispy and golden brown.
-
Prepare Cucumber Salad: Slice cucumbers and sprinkle with salt. Let them rest for 5 minutes to draw out excess moisture, then rinse and combine with the remaining lemon zest, shallots, and peppers in a serving bowl.
-
Make Dressing: In a small bowl, whisk together the reserved lemon juice, garlic, vinegar, tamari, and maple syrup. Pour this dressing over the cucumber salad and toss to combine.
-
Assemble Dish: Serve the crispy baked tofu over a bed of your favorite rice and accompany it with the refreshing cucumber salad on the side.
Optional: Garnish with fresh herbs like cilantro or parsley for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Old Bay Tofu
-
Tofu Texture: Choose super firm tofu: For the best results, always use super firm tofu to achieve that crispy texture; extra firm tofu can also work if properly pressed.
-
Seasoning Balance: Flavor adjustment: If you’re unsure about the boldness of Old Bay seasoning, start with a smaller amount and gradually increase it to find your perfect taste.
-
Cucumber Prep: Squeeze out moisture: After salting the cucumbers, make sure to rinse and squeeze out the excess moisture to prevent a watery salad.
-
Charring Lemons: Enhance flavor: While charring lemons enhances sweetness, you can skip this step if you’re short on time; just use fresh lemon zest and juice for brightness.
-
Customize Dressings: Experiment with flavors: Feel free to experiment with the dressing by adding herbs like dill or dill pickles for a tangy twist to your Old Bay Tofu with Lemon Pickled Cucumber Salad.
Old Bay Tofu Variations
Customize this delightful dish to create your own unique flavor explosion that’ll keep your taste buds dancing!
-
Spice Swap: Use your favorite spice blend like Cajun or curry for a different take on flavor.
-
Veggie Crunch: Replace cucumbers with shredded carrots or thinly sliced radishes for a new texture and crunch.
-
Grain Options: Serve over quinoa, brown rice, or farro instead of white rice for added nutrients and fiber.
-
Herb Infusion: Add fresh herbs like dill or cilantro to the cucumber salad for an aromatic twist that brightens every bite.
-
Heat Adjust: For a spicy kick, try using serrano pepper instead of Fresno, or add a pinch of red pepper flakes to the tofu seasoning.
-
Creamy Dressing: Whisk in a spoonful of tahini or avocado for a creamier dressing that coats the salad beautifully.
-
Pickled Addition: Enhance the salad with other pickled veggies like red onions or jalapeños to introduce new layers of flavor.
-
Sweetness Variations: Substitute maple syrup with agave nectar or honey for a different sweet touch that complements the zesty dressing.
Make Ahead Options
These Old Bay Tofu with Lemon Pickled Cucumber Salad are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can marinate the tofu up to 24 hours in advance, allowing the flavors to soak in beautifully. Additionally, prepare the cucumber salad up to 3 days ahead; just combine the salted cucumbers, shallots, and peppers, but wait to add the dressing until right before serving to keep them crispy. When you’re ready to enjoy your meal, bake the marinated tofu for 30 minutes as directed, then assemble with the salad for delicious results that are just as vibrant and fresh!
What to Serve with Old Bay Tofu with Lemon Pickled Cucumber Salad?
Elevate your dining experience with delightful accompaniments to this vibrant dish.
- Fluffy Quinoa: The nutty flavor of quinoa adds a wholesome texture and serves as a perfect canvas for the tofu’s bold seasoning.
- Garlic Bread: A warm, crusty garlic bread pairs beautifully, offering a comforting contrast to the lightness of the cucumber salad.
- Roasted Broccoli: Tender roasted broccoli provides a nutrient-rich side that complements the savory tofu nicely, adding a delightful crunch.
- Avocado Slices: The creamy richness of fresh avocado will enhance the dish’s overall texture, balancing the spicy and tangy notes.
- Sparkling Lemonade: A refreshing sparkling lemonade brings brightness and a touch of sweetness, making it a delightful drink pairing.
- Chocolate Mousse: End the meal on a sweet note with a light chocolate mousse, contrasting the savory flavors of the main dish beautifully.
- Chickpea Salad: A protein-packed chickpea salad with herbs and lemon adds excitement, creating a fresh, vibrant flavor profile.
- Peach Salsa: This sweet and tangy salsa elevates the dish, adding a burst of freshness that enhances both the tofu and cucumber salad.
- Light Citrus Dressing: Drizzling a light citrus dressing over a mixed greens salad adds a fresh and tangy touch to your meal’s balance.
How to Store and Freeze Old Bay Tofu
Fridge: Store any leftover Old Bay Tofu and cucumber salad separately in airtight containers for up to 3 days to maintain their textures.
Freezer: You can freeze cooked Old Bay Tofu for up to 2 months. Place it in a freezer-safe container. For best results, reheat from frozen in the toaster oven.
Reheating: To reheat tofu, place it in a preheated toaster oven or oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again.
Texture Maintenance: Keep cucumbers and the dressing separate until serving to preserve the crunchiness of the salad.
Old Bay Tofu with Lemon Pickled Cucumber Salad Recipe FAQs
How do I select the right tofu for this recipe?
Absolutely! For the best results in texture and protein content, I recommend using super firm tofu. It holds its shape beautifully and crisps up nicely when baked. If super firm isn’t available, you can use extra firm tofu, but be sure to press it well to remove excess moisture before marinating.
How long can I store leftover Old Bay Tofu and cucumber salad?
Very! You can store any leftovers in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate will help maintain the desired textures—crispy tofu and crunchy cucumbers, just the way they should be!
Can I freeze Old Bay Tofu?
Absolutely! You can freeze the cooked Old Bay Tofu for up to 2 months. It’s best to place it in a freezer-safe container. To reheat, simply pop it in a preheated toaster oven at 350°F (175°C) for 10-15 minutes until it’s warmed through and regains its crispiness.
What should I do if my tofu isn’t crispy?
Don’t worry; it happens to the best of us! If your tofu turns out soggy, it might be because it retained too much moisture. Make sure to press the tofu adequately before marinating. Additionally, try coating the tofu with cornstarch before baking, which can help create that delightful crunch!
Are there any common allergies I should be concerned about with this recipe?
Great question! This recipe contains soy (tofu) and tamari (which typically contains soy as well), so it’s important to be mindful of soy allergies. Additionally, if gluten is a concern, make sure to use gluten-free tamari. If you’re cooking for pets, double-check that the ingredients are safe for them, especially the seasonings.
Can I customize the ingredients based on what I have?
Very! This recipe is highly customizable. You can swap out different vegetables for the cucumber salad, like shredded carrots or radishes, for a different texture. Feel free to adjust the spices and seasonings on the tofu as well. The more variety, the merrier in your cooking!
Delicious Old Bay Tofu with Zesty Lemon Pickled Cucumber Salad
Ingredients
Equipment
Method
- Char the Lemons: Heat a drizzle of oil in a pan over medium heat. Add halved lemons cut-side down and cook for 5-6 minutes until nicely caramelized; set aside to reserve the juice.
- Marinate Tofu: Tear super firm tofu into bite-sized pieces. Place in a bowl and marinate with tamari and vinegar for 10 minutes, ensuring every piece is coated.
- Season Tofu: In a separate bowl, combine sugar, half of the lemon zest, Old Bay seasoning, garlic, paprika, cornstarch, and a little oil. Mix well, then gently coat the marinated tofu before baking.
- Bake Tofu: Preheat your oven to 400°F (200°C). Spread the seasoned tofu on a baking sheet and bake for 30 minutes, flipping halfway through, until crispy and golden brown.
- Prepare Cucumber Salad: Slice cucumbers and sprinkle with salt. Let them rest for 5 minutes to draw out excess moisture, then rinse and combine with the remaining lemon zest, shallots, and peppers in a serving bowl.
- Make Dressing: In a small bowl, whisk together the reserved lemon juice, garlic, vinegar, tamari, and maple syrup. Pour this dressing over the cucumber salad and toss to combine.
- Assemble Dish: Serve the crispy baked tofu over a bed of your favorite rice and accompany it with the refreshing cucumber salad on the side.
