Easy Pesto Tofu
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!
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
*I used Hodo tofu which does not require any pressing. You can also make this pesto tofu 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 tofu may not be as crisp with this option.
**Method adapted from Minimalist Baker.
Nutrition
Calories: 196kcal | Carbohydrates: 9g | Protein: 16g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 292mg | Potassium: 189mg | Fiber: 3g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 4mg | Calcium: 243mg | Iron: 4mg