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Lemon Garlic Tofu Crockpot Recipe

A bright, tangy, protein-packed vegan dish where tofu slow-cooks in lemon, garlic, herbs, and broth for a soft, savory, melt-in-your-soul finish.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • Firm tofu – 400 g cubed
  • Onion – 1 medium sliced
  • Garlic – 1.5 tbsp minced
  • Vegetable broth – 2.5 cups
  • Lemon juice – 3 tbsp
  • Lemon zest – 1 tsp
Seasoning
  • Olive oil – 1 tbsp
  • Salt – ½ tsp
  • Black pepper – ¼ tsp
  • Dried oregano – ½ tsp
  • Chili flakes – ¼ tsp
  • Soy sauce – 1 tbsp

Method
 

  1. Add tofu, onion, and garlic to the crockpot.
  2. Pour in vegetable broth, lemon juice, and soy sauce.
  3. Add olive oil, lemon zest, oregano, salt, and pepper.
  4. Stir gently so tofu doesn’t fall apart.
  5. Cook on LOW for 4 hours.
  6. Sprinkle chili flakes at the end.
  7. Taste and adjust lemon or salt.
  8. Serve over rice, noodles, or quinoa.
  9. Add fresh herbs on top.
  10. Enjoy warm.

Notes

Nutritional Information (Per Serving)

  • Calories: 210
  • Total Fat: 9 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Protein: 18 g

Vitamins & Minerals (Per Serving)

(max 5)
  • Calcium: 28%
  • Iron: 22%
  • Vitamin C: 18%
  • Magnesium: 14%
  • Potassium: 10%

Additional Notes / Tips

  • Add coconut milk for creamy lemon-garlic magic.
  • Air-fry tofu first if you want firmer bites.
  • A spoon of maple syrup balances the tang beautifully.
  • Fresh parsley or dill makes the dish look extra polished.