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.
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
For the crispiest tofu, make sure every nook and cranny is coated with pesto before baking.Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Enjoy reheated or cold straight from the fridge.