This easy pesto tofu is a delicious protein packed dish! Crispy tofu tossed in vegan pesto creates a fresh and flavorful meal. This naturally gluten-free dish is only six ingredients!
Move over pesto pasta, this pesto tofu is where it's at!
This tofu is tossed in a quick pesto, baked to a crispy perfection, and then loaded with even more pesto.
Is there such a thing as too much pesto? I don't think so! This tofu is absolutely loaded with pesto and it tastes divine!
Jump to:
Why I love this Pesto Tofu
- Dietary needs - this dish is vegan, gluten-free, dairy-free, oil-free, and refined sugar free
- Plant-based & dairy-free - most pesto recipes call for parmesan cheese and some sort of oil to create a smooth paste. But you don't need either of those for a delicious pesto
- High protein - tofu is packed with plant-based protein!
- Fresh and summery - basil is in season during the summer, and it's bright, minty, peppery flavor makes any dish light and zesty
- Minimal prep time - it literally takes 5 minutes to make pesto. Once you have your pesto, you just need to toss with the tofu and throw it in the oven
Ingredient Notes & Substitutions
- Super Firm Tofu: I used Hodo tofu which does not require any pressing. You can also make these tacos with a regular 14-ounce block of extra firm tofu - you can press it while you heat up the oven, or simply follow the recipe as written - your tacos may be have a slightly softer texture.
- Fresh Basil: fresh basil is key for pesto. Buy the basil right before you'd like to use it to avoid it going bad. If you do buy it several days ahead of time, take it out of the package and place the stems in a glass of water to stay fresh.
- Pine Nuts: pine nuts are typically used in pesto and are known for their nutty, sweet flavor. You could use raw cashews as a sub.
- Garlic: garlic adds a nice brightness to the pesto. Garlic powder can work as a sub.
- Nutritional Yeast: nutritional yeast is a yellow yeast that has a cheesy flavor. It's the perfect substitute for cheese in many vegan recipes, like this pesto.
- Lemon Juice: fresh juice is best! You could use lime juice as a sub
- Salt & Pepper
How to make Pesto Tofu
Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 2. Make the pesto. Blend the basil, pine nuts, garlic, nutritional yeast, lemon juice, salt and pepper in a food processor. Add a tablespoon of water to achieve a paste consistency.
Step 3. In a medium bowl toss half the pesto mixture with the cubed tofu. Spread onto the prepared baking sheet.
Step 4. Bake for 30-40 minutes, stirring halfway through.
Step 5. Remove from the oven and toss with the remaining pesto. Enjoy!
Serving Suggestions
I love enjoying this pesto tofu by itself - it is so full of flavor. But you can pair the tofu with with so many other recipes:
- tossed with pasta
- on your favorite sandwiches
- on top of a homemade cracker
- served over rice
- as the protein in a grain bowl or rice bowl
- as a protein to pair with sheet pan veggies
Expert Tips & FAQ
If you can't eat pine nuts or other nuts (like almonds or cashews - great in pesto!), use an equivalent amount of sunflower seeds instead.
Use a bit of spinach as a sub. A few leaves of spinach won't affect the taste much and can provide some bulk if you're missing the basil.
Basil is a delicate herb that turns brown easily. So be sure to store this pesto tofu in an air tight container and consider covering the top directly with plastic wrap.
Recommended Tools
- This is the food processor I have
- My favorite mixing bowls to toss the pesto and tofu
Recipe Prayer
Thank you God for our favorite summer foods. Thank you for this pesto tofu that fuels our bodies with protein. Amen.
More pesto recipes
Looking for more plant-based pesto recipes? Try these next:
More tofu recipes
Tried this recipe?
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📖 Recipe
Easy Pesto Tofu
Ingredients
- 1 Block Super Firm Tofu cubed (*see notes)
- 2 Cups Packed Fresh Basil
- ⅓ Cup Pine Nuts
- 2 Cloves Garlic
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon Lemon Juice
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Make the pesto. Blend the basil, pine nuts, garlic, nutritional yeast, lemon juice, salt and pepper in a food processor. Add a tablespoon of water to achieve a paste consistency.
- In a medium bowl toss half the pesto mixture with the cubed tofu. Spread onto the prepared baking sheet.
- Bake for 30-40 minutes, stirring halfway through.
- Remove from the oven and toss with the remaining pesto. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
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