Whether you make homemade vegan pesto or use a store-bought version, this flavor-packed pesto tofu is quick and easy to prepare in the oven or air fryer. It uses the same two-step flavoring method as my roasted pesto potatoes: half the pesto to season the tofu before baking, and the rest for drizzling or dipping.
As in my rosemary tofu recipe, the tofu is torn into bite-sized pieces rather than cubed, for the crispiest texture. This also creates more surface area for the herby sauce to cling to.
This delicious tofu is perfect for serving over grains, pasta, or salads. It’s one of my favorite recipes to make with vegan pesto!
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Ingredients
- Vegan pesto sauce: My quick vegan pesto is easy to make in a food processor using fresh basil, garlic, olive oil, nutritional yeast, pine nuts, lemon juice, and salt. Or buy your favorite jarred version from the supermarket. Some brands that make pesto without cheese include Filippo Berio, Divina, and Sprouts.
- Tofu: Look for super firm tofu which is sold in a vacuum-packed wrapper rather than packed in a tray of water. I recommend Trader Joe's (and other store brands), Nasoya, and Wildwood Organic. If unavailable, extra-firm tofu can be used, but you'll need to press it first to remove the excess water.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Pat the tofu dry with a kitchen towel, then use your hands to tear it into bite-sized pieces. In a mixing bowl, toss it with half the pesto until well coated.
- If baking, spread the tofu out in a single layer on a sheet pan lined with parchment paper. If air frying, place the tofu in the basket in a single layer. (You may need to work in batches, depending on the model and size of your air fryer.)
- Bake or air fry, flipping halfway through, until lightly browned and crispy.
- Transfer the cooked tofu to a serving plate. Drizzle with the remaining pesto or serve it on the side for dipping.
Serving suggestions
Pesto Tofu goes with just about anything:
- Try it on spaghetti tossed with tomato paste pasta sauce or a bowl of vegan mac and cheese.
- Serve it with side dishes like roasted vegetables, rice or quinoa, or lemon orzo salad with cucumbers.
- Enjoy the leftovers cold the next day in a simple green salad tossed with avocado dressing or white balsamic vinaigrette.
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Love and Veggies,
Amy
📋 Recipe
Crispy Vegan Pesto Tofu (Baked or Air Fried)
Ingredients
- 1-16 ounce block super firm tofu, (or extra-firm tofu, pressed) patted dry and torn into bite-sized pieces
- ½ cup vegan pesto, (homemade or store bought) divided
- salt and pepper , to taste
Instructions
- In a large mixing bowl, toss the torn tofu pieces with ¼ cup pesto and salt and pepper, to taste, until well coated.1-16 ounce block super firm tofu, ½ cup vegan pesto, salt and pepper
- To bake: Spread out the tofu in a single layer on a sheet pan lined with parchment paper for easier cleanup. Bake in a 400°F oven for 20 to 25 minutes, tossing halfway though, until the tofu is lightly browned and crispy on the outside.
- To air fry: Place the tofu in the basket of an air fryer in a single layer (work in batches if needed). Air fry at 400°F for 10 to 15 minutes, shaking the basket halfway through, until the tofu is lightly browned and crispy on the outside.
- Transfer the tofu to a serving plate and drizzle with the remaining ¼ cup pesto or serve it on the side for dipping.½ cup vegan pesto
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Notes
Nutrition
Nutritional information is an estimation only.
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