Featuring crispy baked tofu coated in pesto, this tofu pesto will be a hit! A versatile side dish or snack that is easy to make and only requires a handful of ingredients.
If you have some leftover pesto in your fridge, try this pesto tofu! It is savory, jam-packed with flavors, and super simple to fix. I love having it as a quick post-workout snack with air fryer potato slices and veggie sticks.
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💚Why you will love this recipe
- Bold, crispy, and super flavorful
- Great way to use up leftover pesto
- Healthy, wholesome, and a good source of plant protein
- A versatile appetizer or side that goes well with many entrees
🧄What you will need
📃Ingredients notes and substitutions
- Tofu - Make sure to use extra-firm or firm tofu that has been pressed beforehand. You can either use a tofu press to press tofu or by stacking something heavy on top. I recommend checking out this post, ‘How to press tofu,’ if you are unsure how to do so.
- Pesto -Both homemade or store-bought pesto will work. I am using my homemade Thai basil pesto. (Note: store-bought pesto commonly contains cheese, so do opt for vegan pesto to make this recipe vegan-friendly.)
- Cornstarch - It is what makes the tofu crispy. Please do not skip this!
🔪How to make
Coat your tofu - In a sealed container, place in tofu cubes with cornstarch, olive oil, salt, and pepper. Place the lid on and toss until the tofu cubes are well coated. Alternatively, you can mix everything in a large bowl instead.
Bake tofu - Place tofu on a baking sheet lined with parchment paper/silicon mat in a single layer. Bake for 30-35 minutes at 180C/350F, flipping them over halfway through.
Mixing in pesto - Transfer baked tofu to a bowl, and add pesto. Stir until the pesto is well incorporated into the tofu. Your pesto tofu is ready to be served and enjoyed!
✅Helpful tips
- Use the right variety of tofu - Extra-firm or firm works best. Due to their lower water content, they hold their shape well and will yield crispy tofu.
- Making in the air fryer - Instead of baking your tofu, you can air-fry them. Cook them at 180C/350F for 10-15 minutes or until golden brown. You might need to cook them in 2 batches, especially if your air fryer is smaller.
- Reducing the fat - Skip the olive oil, and use a sprayable oil instead.
- Spice it up - Top your pesto tofu with chili flakes or a drizzle of hot sauce.
- Storing leftovers - Leftover tofu can be refrigerated for 2-3 days. I recommend reheating them in the oven or air-fryer to regain their crispiness.
🍝Ways to serve
- As a snack - You can have it on its own as a quick protein snack or pair it with some tortilla chips and hummus, a side salad, or toast for a more filling meal.
- With pasta dishes - Serve it alongside pasta dishes like chickpea pasta, Aglio e olio, or silken tofu pasta. Alternatively, you can stir them into some pesto pasta.
- In salads or rice bowls - Adding pesto tofu is a simple way to bump up the protein content of your salads! I especially love stirring them into my avocado lettuce salad.
- As a filling for wraps and burritos - Along with more pasta, chopped veggies, and dressing of choice like vegan sriracha mayo, ketchup, or more pesto.
❔Commonly asked questions
Unfortunately, most store-bought pesto is not vegan, as cheese (usually parmesan cheese) is commonly added to it. Hence, choose a pesto that is labeled vegan. Alternatively, you can make your own at home.
Pesto can be eaten straight out of the jar - in fact, it should not be cooked. After cooking, pesto will lose its vibrant green hue and turn brownish.
This does not mean you have to eat pesto cold, though. By stirring it into freshly cooked pasta or baked tofu, the heat from them will lightly warm the pesto.
If your tofu is not crispy as expected, you might have undercooked them. They should be crisp and golden brown when they are done cooking. Simply place them back in the oven and bake them for longer to fix this.
I also highly recommend against skipping the cornstarch, as it is the core ingredient that makes tofu crispy.
Cornstarch can be substituted with equal amounts of all-purpose flour. However, cornstarch does crisp tofu up the best.
🍽️More vegan tofu recipes
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📖 Recipe
Crispy Pesto Tofu
Ingredients
- 1 block extra-firm tofu drained, pressed, and cubed (around 14oz/400g)
- 1 tablespoon cornstarch
- ¾ teaspoon salt
- 1 tablespoon olive oil
- ½ teaspoon black pepper
- 4 tablespoons Thai basil pesto or store-bought
Instructions
- Preheat oven to 180C/350F. Line a baking sheet with parchment paper or a silicon mat.
- In a sealed container, place in tofu cubes along with cornstarch, olive oil, salt, and pepper. Place the lid on and toss until the tofu cubes are well coated. (Alternatively, you can mix everything in a large bowl instead.)
- Spread tofu evenly on the baking sheet in one layer. Bake for 30-35 minutes, flipping them over halfway through. They should be golden brown in color and crispy on the outside.
- Transfer baked tofu to a bowl, and add pesto. Stir until the pesto is well incorporated into the tofu. Your pesto tofu is ready to be served and enjoyed!
Notes
- Making in the air fryer - Instead of baking your tofu, you can air-fry them. Cook them at 180C/350F for 10-15 minutes or until golden brown. You might need to cook them in 2 batches, especially if your air fryer is smaller.
- Reducing the fat - Skip the olive oil, and use a sprayable oil instead.
- Spice it up - Top your pesto tofu with chili flakes or a drizzle of hot sauce.
- Storing leftovers - Leftover tofu can be refrigerated for 2-3 days. I recommend reheating them in the oven or air-fryer to regain their crispiness.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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