Crispy Pesto Tofu
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.
Servings: 3 servings
Calories: 202kcal
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
Helpful tips
- 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
Calories: 202kcal | Carbohydrates: 7g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 852mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 405IU | Calcium: 75mg | Iron: 2mg
