This baked pesto tofu recipe combines extra-firm tofu with a rich and creamy pistachio pesto. It’s a delicious blend of savory, nutty, and herby goodness, and it is also easy to make and ready in 30 minutes, making it a fantastic addition to your weeknight dinner rotation.
Tofu recipes like Grilled Chimichurri Tofu and Mongolian Tofu are a year-round favorite, but this tofu recipe truly shines in the warmer months when fresh basil is at its peak.
That said, basil is always in season for me, thanks to my indoor garden setup with my little hydroponic grower — which is why you’ll find so many basil-packed recipes on my site, like White Bean Basil Dip, Pear and Pistachio Pesto Pizza, and Easy Vegan Stuffed Shells.
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Why I Love This Recipe
- The pistachio pesto adds a rich, nutty twist that elevates tofu.
- I can pair it with salads, pasta, pizza or enjoy it as a protein-packed main.
- It’s easy to make and filled with fresh ingredients.
Ingredients
Pesto: You can substitute the pistachio pesto for a nut-free version with Vegan Sunflower Seed Pesto, Thai Basil Pesto or try Vegan Sun-Dried Tomato Pesto. A great store-bought vegan pesto can be found at Trader Joe's.
Tofu: Extra-firm tofu is perfect for this recipe because it holds less water and crisps up slightly when baked, as long as it’s not too heavily coated in pesto.
See recipe card for quantities.
Variations
- Toss the tofu in pesto and cook in an air fryer at 375°F for 10 minutes for extra crispiness. Time may vary with each air-fryer.
- Pan-fry the tofu instead of baking.
- Add a pinch of red pepper flakes, a drizzle of chili oil, or vegan parmesan to the pesto when ready to eat.
- Cube the tofu instead of crumbling it, marinate it in the pesto overnight, and grill for a delicious grilled flavor.
How To Make Baked Pesto Tofu
This is a simple recipe that packs a lot of flavor. See the recipe card for more information.
Step 1: Prepare the tofu and add it to a baking pan. Add a few tablespoons of pesto and gently combine.
Step 2: Bake for 20 to 25 minutes in a 350°F oven.
Step 3: Combine a few tablespoons of the remaining pesto with water to get a pourable consistency.
Step 4: Drizzle over the pesto when ready to serve.
Top Tips
When coating the tofu with pesto, use just enough to cover each piece evenly without overloading it. A thin, even layer helps the tofu crisp up slightly during baking.
Don't forget to reserve some pesto and thin it with water for a drizzle over the tofu. If you’re making the homemade pistachio pesto, you’ll likely have leftovers. But don’t worry, it's perfect for making a small batch of Pesto Roasted Vegetables, Lemon Artichoke Pesto Pasta, or Vegan Pesto Grilled Cheese With Tofu.
Serving Suggestions
- If you’re looking for a fresh and flavorful way to enjoy pesto tofu, these Collard Green Wraps are a great way to put your pesto tofu to delicious use!
- Pair it with crackers for the perfect snack.
- Serve over pasta or zucchini noodles.
- Toss with fresh arugula and use as a topping for a delicious pesto pizza.
- Just like High Protein Tofu Scramble, you can use it as a tortilla wrap filling with lettuce and tomato.
Recipe FAQS
Store leftover pesto tofu in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven, air fryer, or stovetop for the best texture.
Yes, you can freeze it. Allow the tofu to cool completely, then store it in an airtight, freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. The texture will change slightly.
Got a minute? I'd love for you to comment and rate Baked Pesto Tofu. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Baked Pesto Tofu
Ingredients
- 1 block extra-firm tofu shredded, crumbled, or cubed
- 1 batch pistachio pesto or store-bought Trader Joe's Kale & Cashew Pesto
Instructions
- Prepare the Tofu: Preheat your oven to 400°F (200°C). Press the tofu to remove excess water, then shred, crumble, or cut it into bite-sized cubes.
- Coat the Tofu: In a large bowl or baking sheet, toss the tofu with about 5 tablespoons of pesto until evenly coated. Use just enough pesto to coat the tofu lightly, allowing it to crisp up during baking.
- Bake the Tofu: Spread the tofu on a lined baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and slightly crispy.
- Serve: Mix 3-4 tablespoons of leftover pesto with about 2 tablespoons of water, stirring until smooth and pourable, then drizzle over the baked pesto tofu before serving. Enjoy as a main dish, over pasta, pizza, in a salad, or as a flavorful snack.
Reg says
Baked pesto tofu is the kind of recipe that keeps it simple but delivers big on flavor. Crispy edges, herby vibes, and so easy to make—it’s a total weeknight win.