Vegan Pesto Tofu features bite-sized pieces of torn tofu tossed with herby pesto sauce then baked to perfection. Served with additional pesto for even more flavor, this easy recipe is ready in 30 minutes. Enjoy it with grains and vegetables or on salads, bowls, or pasta.
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Vegan pesto is one of my favorite sauces because not only is it quick to make, you can use it on a wide variety of foods, not just pasta. You can even purchase it already prepared from many supermarkets, making it a wonderful pantry ingredient to keep on hand.
Like in my rosemary tofu recipe, the tofu is torn into chunks, rather than cut into cubes, for the best texture. And Vegan Pesto Tofu uses a similar two-part seasoning method as my recipe for roasted pesto potatoes.
First, the tofu pieces are tossed in pesto so that all the nooks and crannies are coated. Then after baked in the oven until crispy, they're served with a second helping of the bright and herby sauce for the ultimate pesto flavor.
It's one of my favorite recipes to make with vegan pesto!
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Why you'll love this recipe
- You can make it with homemade or store bought vegan pesto sauce.
- It's ready in half an hour.
- The leftovers can be enjoyed reheated or cold.
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.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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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.
- Spread the tofu out in a single layer on a baking sheet lined with parchment paper.
- Bake, flipping halfway through, until lightly browned and crispy.
- Remove the pan from the oven and carefully transfer the tofu to a serving plate. Drizzle with the remaining pesto or serve it on the side for dipping.
Amy's tip
For the crispiest tofu, make sure every nook and cranny is coated with pesto before baking.
Serving suggestions
Vegan Pesto Tofu is a versatile protein that pairs well with a variety of dishes.
Try it on spaghetti tossed with tomato paste pasta sauce or a bowl of vegan mac and cheese.
It's also delicious served with side dishes like Mediterranean millet, roasted vegetables with white wine, or lemon orzo salad with cucumbers.
And if you make any extra, it's wonderful cold the next day tossed in a salad with your favorite vegetables and a drizzle of avocado dressing or white balsamic vinaigrette.
Storing
Leftover Vegan Pesto Tofu will keep for up to 3 days in an airtight container in the refrigerator. Enjoy reheated or cold straight from the fridge.
Recipe FAQs
Tearing the tofu instead of cutting it into cubes allows for more surface area for the heat to hit and the olive-oil-based sauce to adhere to. The result is perfectly crispy baked tofu.
If fresh basil isn't available, you can make a similar sauce using other fresh herbs like parsley or cilantro. Or try the lemon herb sauce from my grilled potato recipe or chimichurri sauce from my mushroom tacos recipe.
More recipes with vegan pesto
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegan Pesto Tofu
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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, divided
- salt and pepper , to taste
Instructions
- Preheat the oven to 400℉.
- In a large mixing bowl, toss the torn tofu pieces with half of the pesto and salt and pepper, to taste, so that the pieces are well coated.
- Spread out the tofu in a single layer on a sheet pan lined with parchment paper for easier cleanup.
- Bake in the oven for 20 to 25 minutes, tossing halfway though, until the tofu is lightly browned and crispy on the outside.
- Remove the sheet pan from the oven and carefully transfer the tofu to a serving dish. Drizzle with the remaining pesto (or toss with the tofu, if preferred) and enjoy. Alternatively, serve the remaining pesto on the side for dipping, if desired.
Notes
Nutrition
Nutritional information is an estimation only.
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