Crispy Baked Pesto Tofu (5 Ingredients!)

Name: Tahu Pesto Panggang Renyah (5 Bahan!)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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

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!

⏱️ 40 min 🔪 Prep: 5 min 🔥 Cook: 35 min 📊 Medium 👁️ 3 views

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Foto: Minimalist Baker — Minimalist Baker

Ingredients

4 servings

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.