This easy pesto tofu is a delicious protein packed dish! Crispy tofu tossed in vegan pesto creates a fresh and flavorful meal. This naturally gluten-free dish is only six ingredients!
Move over pesto pasta, this pesto tofu is where it's at!
This tofu is tossed in a quick pesto, baked to a crispy perfection, and then loaded with even more pesto.
Is there such a thing as too much pesto? I don't think so! This tofu is absolutely loaded with pesto and it tastes divine!
Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 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.
Step 3. In a medium bowl toss half the pesto mixture with the cubed tofu. Spread onto the prepared baking sheet.
Step 4. Bake for 30-40 minutes, stirring halfway through.
Step 5. Remove from the oven and toss with the remaining pesto. Enjoy!
I love enjoying this pesto tofu by itself - it is so full of flavor. But you can pair the tofu with with so many other recipes:
If you can't eat pine nuts or other nuts (like almonds or cashews - great in pesto!), use an equivalent amount of sunflower seeds instead.
Use a bit of spinach as a sub. A few leaves of spinach won't affect the taste much and can provide some bulk if you're missing the basil.
Basil is a delicate herb that turns brown easily. So be sure to store this pesto tofu in an air tight container and consider covering the top directly with plastic wrap.
Thank you God for our favorite summer foods. Thank you for this pesto tofu that fuels our bodies with protein. Amen.
Looking for more plant-based pesto recipes? Try these next:
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This easy pesto tofu is a delicious protein packed dish! Crispy tofu tossed in vegan pesto creates a fresh and flavorful meal. This naturally gluten-free dish is only six ingredients!
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.
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