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!
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 (coming soon!), 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.
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Notes
*We like using high protein super firm tofu for this recipe because it has the best texture and doesn't require pressing. Extra firm tofu also works but we suggest pressing it for at least 15 minutes prior to crumbling. *Store-bought dairy-free pestos we’ve tried and enjoy: Le Grand Garden Pesto, Gotham Greens Vegan Pesto, Trader Joe’s Vegan Kale, Cashew & Basil Pesto. *Nutrition information is a rough estimate calculated with 16 oz. Wildwood Super Firm High Protein Tofu and Le Grand Garden Pesto.