Easy Pesto Tofu

• 1 Block Super Firm Tofu, cubed (*see notes)
• 2 Cups Packed Fresh Basil
• 1/3 Cup Pine Nuts
• 2 Cloves Garlic
• 2 Tablespoons Nutritional Yeast
• 1 Tablespoon Lemon Juice
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Make the pesto. Blend the basil, almonds, nutritional yeast, lemon juice, salt and pepper in a food processor. Add a tablespoon of water to achieve a paste consistency.
3. In a medium bowl toss half the pesto mixture with the cubed tofu. Spread onto the prepared baking sheet.
4. Bake for 30-40 minutes, stirring halfway through.
5. Remove from the oven and toss with the remaining pesto. Enjoy!

Recipe Notes

*I used Hodo tofu which does not require any pressing. You can also make this pesto tofu with a regular 14-ounce block of extra firm tofu - you can press it while you heat up the oven, or simply follow the recipe as written - your tofu may not be as crisp with this option.

**Method adapted from Minimalist Baker.