Crispy Vegan Pesto Tofu (Baked or Air Fried)

Baked tofu chunks on a plate drizzled with pesto sauce.

Crispy Vegan Pesto Tofu (Baked or Air Fried)

Vegan pesto tofu is ready in under 30 minutes using store-bought or homemade pesto in an oven or air fryer. Tearing the tofu creates crispy edges and extra surface area for the sauce to cling to.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free option, vegan

Servings:

Calories: 174kcal

Author: Amy Katz

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

US Customary - Metric

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

Notes

Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Enjoy reheated or cold straight from the fridge.

Nutrition