<\/p>\n Ever since discovering the BEST method<\/a> for crispy oven-baked tofu, we\u2019ve been dreaming up other recipes using the same technique. Enter this PESTO variation that\u2019s full of herby, savory goodness. It\u2019s our new favorite!\u00a0<\/p>\n Made with just 5 ingredients<\/strong>, this versatile plant-based protein is perfect for topping pasta (recipe coming soon), risotto<\/a>, polenta<\/a>, and more. Let us show you how it\u2019s done!<\/p>\n <\/p>\n This 1-pan<\/strong> pesto tofu begins with a couple of our favorite hacks for super<\/em> crispy tofu<\/strong> with minimal effort:<\/p>\n Once we\u2019ve set the tofu up for textural success, it\u2019s time to get it ready in the flavor department! Four simple but mighty ingredients are all you need to give this tofu BIG flavor: pesto<\/a>, oil, salt, and garlic powder. <\/p>\n Toss it all together and bake until golden with crispy edges<\/strong>, stirring partway through to ensure even cooking. A final toss with more pesto adds even more flavor and vibrant green color.<\/p>\n We hope you LOVE this pesto tofu! It\u2019s:<\/p>\n Crispy Add it to risotto<\/a>, polenta<\/a>, ratatouille<\/a>, or pasta (recipe coming soon!) for a super satisfying, plant-based meal!<\/p>\n If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n Prep Time <\/span>5<\/span> minutes<\/span><\/span><\/p>\n Cook Time <\/span>35<\/span> minutes<\/span><\/span><\/p>\n Total Time <\/span>40<\/span> minutes<\/span><\/span><\/p>\n<\/div>\n Servings <\/span>4<\/span> (1\/2-cup servings)<\/span><\/span><\/p>\n Course <\/span>Entree<\/span><\/p>\n Cuisine <\/span>Gluten-Free, Italian-Inspired, Vegan<\/span><\/p>\n Freezer Friendly <\/span>1 month<\/span><\/p>\n Does it keep? <\/span>3-4 Days<\/span><\/p>\n<\/div>\n Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.<\/p>\n<\/li>\n 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.<\/span><\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n![\"Pesto](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/11\/Pesto-tofu-4.jpg\")
<\/figure>\n![\"Salt,](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/11\/Pesto-tofu-1.jpg\")
<\/figure>\nHow to Make Crispy Pesto Tofu<\/h2>\n
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![\"Sprinkling](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/11\/Pesto-tofu-2.jpg\")
<\/figure>\n![\"Crumbled](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/11\/Pesto-tofu-3.jpg\")
<\/figure>\n![\"Mixing](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/11\/Pesto-tofu-5.jpg\")
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Herby
Savory
Versatile
Protein-packed (17+ grams per serving)
& SO flavorful!<\/p>\nMore Recipes for Pesto Lovers<\/h2>\n
![\"Crumbled](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/11\/Pesto-tofu-7.jpg\")
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