If you’re anything like me, you always look for ways to bring more flavour and excitement to tofu. Let’s be honest — plain tofu on its own? It’s not the most exciting thing ever. But pesto tofu? Now, that’s a game-changer!
I love this recipe because it combines rich, herby pesto with crispy, golden tofu. The result is savoury, vibrant, and packed with plant-based protein — perfect for tossing into pasta, piling onto a salad, or just munching straight from the pan (guilty as charged!).
Here’s why you need to try this:
- It’s ridiculously flavorful: That fresh basil, garlicky goodness is irresistible.
- Packed with protein: Tofu is one of the best vegan protein sources, and this dish makes it exciting.
- Versatile & easy to make: It works with pasta, salads, sandwiches, or snacks.
- Perfect for meal prep: Enjoy a big batch throughout the week.
So, if you’re ready to transform your tofu game, let’s dive in!
Ingredients Needed for Pesto Tofu
For the Tofu:
- Firm or extra-firm tofu
- Olive oil
- Salt
- Black pepper
For the Vegan Pesto:
- Fresh basil leaves
- Garlic
- Lemon juice
- Olive oil
- Pine nuts or cashews
- Nutritional yeast
- Salt
- Red pepper flakes (optional)
I always go for homemade pesto because it’s fresh, flavorful, and dairy-free. You can also tweak it to your taste — add extra garlic and spinach or swap pine nuts for cashews. Make it your own!
How to Make Pesto Tofu – Step-by-Step Instructions
Step 1: Press the Tofu
If you’ve ever wondered why your tofu doesn’t get that perfect crispy texture, it’s probably because you skipped pressing it! Pressing tofu removes excess moisture, allowing it to soak up all the delicious pesto flavours.
I wrap my tofu in a clean towel, pop a heavy pan on top, and let it sit for 15-20 minutes. If I’m in a hurry, I give it a good squeeze and call it a day.
Step 2: Cut the Tofu
Once pressed, cut the tofu into bite-sized cubes, thick slices, or triangles — whatever works for you! I love cubes because they get crispy on all sides when cooked.
Step 3: Make the Vegan Pesto
Now for the fun part — the pesto! Just toss everything into a food processor: basil, garlic, lemon juice, olive oil, pine nuts (or cashews), nutritional yeast, and salt. Blend until smooth and creamy.
Pro tip: If you like a thinner pesto, drizzle in olive oil. And if you love a spicy kick, a pinch of red pepper flakes does wonders!
Step 4: Coat the Tofu
Time to bring it all together! In a bowl, toss your tofu cubes with half of the pesto until evenly coated. Let the tofu marinate for at least 30 minutes for even more flavour. Trust me, it’s worth the wait!
Step 5: Cook the Tofu
Here’s where you can get creative. Pick your favourite method:
- Baking: Preheat your oven to 400°F (200°C). Spread the tofu on a lined baking sheet and bake for 20-25 minutes, flipping halfway.
- Pan-frying: Heat a little olive oil and cook the tofu until it’s golden brown on all sides.
- Air-frying: Air-fry at 375°F (190°C) for 15 minutes, shaking the basket halfway through.
Once your tofu is crispy and golden, toss it with the remaining pesto, and it’s ready to serve!
Different Ways to Cook Pesto Tofu
One of the great things about this dish is how easily you can customize it to your taste. Depending on your mood (and time), you can prepare it in a few different ways:
- Baked Pesto Tofu: Crispy, hands-off cooking method.
- Pan-Seared Pesto Tofu: Quick and easy for a weeknight dinner.
- Air-Fried Pesto Tofu: Perfect if you want a crunchy bite with minimal oil.
- Raw Marinated Pesto Tofu: Great for fresh, cold salads or wraps.
No matter how you cook it, the result is delicious and satisfying!
Serving Suggestions – What to Eat with Pesto Tofu
Okay, so you’ve got your crispy, flavour-packed tofu. Now what? Here are some of my favourite ways to enjoy this tasty dish:
- Pesto Tofu Pasta: Toss the tofu into your favourite pasta with extra pesto.
- Tofu Pesto Bowl: Serve over rice, quinoa, or roasted veggies.
- Wraps & Sandwiches: Stuff into a sandwich or wrap for a quick lunch.
- Salads: Throw it on top of leafy greens for a protein boost.
- On Toast: A little unconventional, but pesto tofu on toasted bread? Game-changing.
However you serve it, this dish never disappoints!
Storage and Meal Prep Tips
Meal prepping this dish makes my week so much easier. Here’s how to store it:
- Refrigeration: Keep leftovers in an airtight container for up to 3 days.
- Freezing: Freeze the pesto separately and toss with fresh tofu after reheating.
- Reheating: Reheat in the oven or air fryer for that crispy texture.
- Batch Cooking: Make extra pesto for different meals throughout the week.
With these tips, you can have delicious pesto tofu anytime!
Frequently Asked Questions About Pesto Tofu
Can I use store-bought pesto for this recipe?
Of course! While homemade pesto has a fresh, bold flavour, store-bought works fine too.
What’s the best type of tofu to use?
Firm or extra-firm tofu is best because it holds shape and soaks up all the flavours.
Is pesto tofu gluten-free?
Yes! Just make sure your pesto ingredients are gluten-free.
How do I make nut-free pesto?
Swap the nuts for sunflower or hemp seeds for a delicious nut-free alternative.
Try This Flavorful Pesto Tofu Recipe Today!
And there you have it! A delicious, easy, and protein-packed pesto tofu recipe that’s perfect for any meal.
I’d love to hear how yours turns out! Comment below or share your creations with me on social media—I’d love to see them! Happy cooking! Enjoy every bite!
Learn More Tofu Recipes
Pesto Tofu
Ingredients
For the Tofu:
- 1 block 14 oz firm or extra-firm tofu, pressed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Vegan Pesto:
- 2 cups fresh basil leaves
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/4 cup pine nuts or cashews
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes optional
Instructions
- Place the tofu in a clean towel and set something heavy on top to help press out the extra moisture.
- Let it press for 15-20 minutes to remove excess moisture.
- Once pressed, cut the tofu into cubes, slices, or triangles.
- In a food processor, blend basil, garlic, lemon juice, olive oil, pine nuts (or cashews), nutritional yeast, and salt until smooth.
- If the mixture is too thick, add more olive oil to reach your desired consistency.
- In a bowl, toss the tofu with half of the pesto until evenly coated.
- Let it marinate for at least 30 minutes for maximum flavor.
- Baking: Preheat the oven to 400°F (200°C), place tofu on a lined baking sheet, and bake for 20-25 minutes, flipping halfway.
- Pan-frying: Heat 1 tablespoon of olive oil and cook tofu until golden brown on all sides.
- Air-frying: Air-fry at 375°F (190°C) for 15 minutes, shaking the basket halfway through.
- Toss the cooked tofu with the remaining pesto.
- Serve over pasta, rice, or alongside a salad.
Notes
- For extra crispiness, coat tofu with a light dusting of cornstarch before cooking.
- Want a nut-free pesto? Swap the pine nuts/cashews for sunflower seeds or hemp seeds.
- Make it spicy! For an extra kick, sprinkle in some more red pepper flakes.
- Meal prep tip: Store leftovers in an airtight container for 3 days in the fridge.