Ever since discovering the BEST method for crispy oven-baked tofu, we’ve been dreaming up different recipes utilizing the identical approach. Enter this PESTO variation that’s stuffed with herby, savory goodness. It’s our new favourite!
Made with simply 5 components, this versatile plant-based protein is ideal for topping pasta (recipe coming quickly), risotto, polenta, and extra. Allow us to present you the way it’s accomplished!
Methods to Make Crispy Pesto Tofu
This 1-pan pesto tofu begins with a few our favourite hacks for tremendous crispy tofu with minimal effort:
- Use high protein, super firm tofu to skip the necessity to press out any extra moisture. Additional agency tofu works, too, however we suggest pressing it for a minimum of Quarter-hour to make sure a crispy outcome!
- Crumble the tofu into small items to maximise the floor space that will get uncovered to the warmth, creating crispy edges throughout.
As soon as we’ve set the tofu up for textural success, it’s time to get it prepared within the taste division! 4 easy however mighty components are all you could give this tofu BIG taste: pesto, oil, salt, and garlic powder.
Toss all of it collectively and bake till golden with crispy edges, stirring partway by way of to make sure even cooking. A closing toss with extra pesto provides much more taste and vibrant inexperienced colour.
We hope you LOVE this pesto tofu! It’s:
Protein-packed (17+ grams per serving)
& SO flavorful!
Add it to risotto, polenta, ratatouille, or pasta (recipe coming quickly!) for a brilliant satisfying, plant-based meal!
Extra Recipes for Pesto Lovers
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Servings 4 (1/2-cup servings)
- 1 (14-16 oz) package deal tremendous agency excessive protein tofu (see notes)
- 2/3 cup vegan pesto (DIVIDED // see notes for store-bought suggestions)
- 1 Tbsp avocado or olive oil
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
Drain the tofu, then crumble it into items lower than 1/2 inch in measurement and place them on the parchment-lined baking sheet. Add half of the pesto (1/3 cup, until adjusting the variety of servings), together with the oil, salt, and garlic powder. Toss to evenly coat.
Bake for 20 minutes, flip with a spatula, and bake for an additional 10-Quarter-hour or till the tofu appears to be like dry and golden with crispy edges.
Take away the tofu from the oven, let cool for a couple of minutes, then add the remaining pesto (1/3 cup, until adjusting the variety of servings) and toss to coat. Serve heat with pasta (coming quickly!), risotto, polenta, or ratatouille.
Leftovers maintain in a sealed container within the fridge for 3-4 days or within the freezer for as much as 1 month. Reheat in a skillet or within the oven at 350 F (176 C) for 5-10 minutes till heat and crispy.
*We like utilizing excessive protein tremendous agency tofu for this recipe as a result of it has the most effective texture and doesn’t require urgent. Additional agency tofu additionally works however we advise urgent it for a minimum of Quarter-hour previous to crumbling.
*Retailer-bought dairy-free pestos we’ve tried and revel in: Le Grand Backyard Pesto, Gotham Greens Vegan Pesto, Dealer Joe’s Vegan Kale, Cashew & Basil Pesto.
*Diet data is a tough estimate calculated with 16 oz. Wildwood Tremendous Agency Excessive Protein Tofu and Le Grand Backyard Pesto.
Serving: 1 (half-cup) serving Energy: 220 Carbohydrates: 2.9 g Protein: 17.5 g Fats: 15.1 g Saturated Fats: 2.5 g Polyunsaturated Fats: 0.5 g Monounsaturated Fats: 2.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 216 mg Potassium: 152 mg Fiber: 2.5 g Sugar: 0 g Vitamin A: 187 IU Vitamin C: 3 mg Calcium: 118 mg Iron: 3.9 mg