Since discovering the best method for crispy oven-baked tofu, we’ve been dreaming up other recipes using the same technique. Enter this pesto variation that’s full of herby, savory goodness. It’s our new favorite!
Made right 5 ingredients, this versatile plant-based protein topping is perfect for pasta (recipe coming soon), risotto, polenta and more. Let us show you how it’s done!
How to Make Crispy Pesto Tofu
this 1-Pan Pesto tofu starts with a couple of our favorite hacks Super Crispy Tofu With minimal effort:
- use High protein, super firm tofu To avoid the need to press any excess moisture. Extra firm tofu also works, but we recommend pressing it for at least 15 minutes to ensure a crisp result!
- Cut the tofu into small pieces To maximize the surface area exposed to heat, creates crisp edges all around.
After we’ve set up the tofu for textural success, it’s time to prepare it in the flavor department! Four simple but powerful ingredients are needed to give this tofu big flavor: pesto, oil, salt, and garlic powder.
Toss it all together and bake Golden with crisp edges, stir partially to ensure even cooking. A final toss with more pesto adds even more flavor and vibrant green color.
We hope you like this pesto tofu! This is:
crisp
Herbie
delicious
versatile
Protein-packed (17+ grams per serving)
And so delicious!
Add it to risotto, polenta, ratatouille or pasta for a super satisfying, plant-based meal (recipe coming soon!)!
More recipes for pesto lovers
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 4 (1/2-cup serving)
- 1 package Super Farm High Protein Tofu (see note)
- 2/3 the cup Vegetarian Pesto (divided // See note for store-bought recommendations)
- 1 table spoon Avocado or olive oil
- 1/4 teaspoon Sea salt
- 1/4 teaspoon garlic powder
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Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
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Drain the tofu, then cut it into 1/2-inch pieces and place on a parchment-lined baking sheet. Add half (1/3 cup, up to 1/3 cup) of the pesto with the oil, salt, and garlic powder. Toss to coat evenly.
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Bake for 20 minutes, flip with a spatula and bake for another 10-15 minutes or until the tofu looks golden with dry and crispy edges.
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Remove the tofu from the oven, let cool for a few minutes, then add the remaining pesto (1/3 cup, up to the number of servings adjusted) and toss to coat. Serve hot with pasta (coming soon!), risotto, polenta or ratatouille.
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Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or oven at 350 F (176 C) for 5-10 minutes until hot and crispy.
*We like to use high protein Super strong Tofu for this recipe because it has the best texture and doesn’t require pressing. Extra strong Tofu works too but we recommend pressing it for at least 15 minutes before breaking it up.
*Store-bought dairy-free pesto we’ve tried and enjoyed: Le Grand the garden Pesto, Gotham Greens Vegan Pesto, Trader Joe’s Vegan Kale, Cashew & Basil Pesto.
*Nutrition information is a rough estimate calculated with 16 oz. Wildwood Super Farm High Protein Tofu and Le Grand Garden Pesto.
Worship: 1 (half cup) serving Calories: 220 Sugars: 2.9 g Protein: 17.5 g Fat: 15.1 g Saturated Fat: 2.5 g Polyunsaturated Fats: 0.5 g Monounsaturated fats: 2.4 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 216 mg Potassium: 152 mg Fiber: 2.5 g Sugar: 0 g Vitamin A: 187 IU Vitamin C: 3 mg Calcium: 118 mg Iron: 3.9 mg