Crispy Baked Pesto Tofu (5 Ingredients!)
5-ingredient pesto tofu that’s super crispy and made in the oven. An herby, versatile, plant-based protein to add to pasta, risotto, polenta, and beyond!
Foto: Minimalist Baker — Minimalist BakerIngredients
- 1 (14-16 oz) package super firm high protein tofu (see notes)
- 2/3 cup vegan pesto ((DIVIDED // see notes for store-bought recommendations))
- 1 Tbsp avocado or olive oil
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
Steps
Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
Drain the tofu, then crumble it into pieces less than 1/2 inch in size and place them on the parchment-lined baking sheet. Add half of the pesto (1/3 cup, unless adjusting the number of servings), along with the oil, salt, and garlic powder. Toss to evenly coat.
Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu looks dry and golden with crispy edges.
Remove the tofu from the oven, let cool for a few minutes, then add the remaining pesto (1/3 cup, unless adjusting the number of servings) and toss to coat. Serve warm with pasta, risotto, polenta, or ratatouille.
Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy.
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