Pesto Tofu
A flavorful dish featuring super firm tofu coated in a vibrant homemade pesto, perfect for any occasion.
Equipment
- Oven
- Baking Sheet
- Food Processor
- Medium bowl
Ingredients
- 1 block Super Firm Tofu Cubed.
- 2 cups Fresh Basil Packed.
- 1/3 cup Pine Nuts
- 2 cloves Garlic
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Lemon Juice
- 1/2 tsp Salt
- 1/4 tsp Pepper
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- In a food processor, blend together the basil, pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper until a paste-like consistency forms. Add a tablespoon of water if necessary.
- In a medium bowl, toss the cubed tofu with half of the prepared pesto, ensuring all pieces are coated.
- Spread the pesto-coated tofu in a single layer on the prepared baking sheet.
- Bake for 30 to 40 minutes, stirring halfway through for even cooking.
- Once golden and slightly crispy, remove from the oven and toss with the remaining pesto.
- Serve warm as a main dish or part of a larger meal.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.