Since discovering the best method to make crispy oven-baked Tofu, we have been dreaming of other recipes that use the same technique. This PESTO version is full of savory, herby goodness. This is our new favorite.

This versatile plant-based product is made with only five ingredients and can be used to top pasta (recipe soon to come), rice, corn, or more. We’ll show you how to do it!

Crispy pesto tofu – How to make it

To make this 1-pan Tofu, we used our favorite hacks to make super crisp Tofu.

Super firm, high-protein Tofu will eliminate the need to remove excess moisture. The extra firm tofu also works, but we recommend pressing it at least for 15 minutes in order to get a crispy result.

Break the Tofu up into small pieces in order to increase the surface area exposed to heat and create crispy edges.

After we have set up the Tofu for success in terms of texture, it is time to prepare it for flavor! This Tofu is flavored with four simple ingredients that are mighty: Pesto, oil, garlic powder, and salt.

Stir halfway through the cooking process to ensure an even cook. The final pesto toss adds more flavor and color.


Tofu super firm (14-16 oz.) (see note)

2/3 cup Vegan Pesto

1 Tbsp avocado or olive oil

1/4 teaspoon sea salt

Garlic powder 1/4 tsp


Preheat the oven to 425 F (212 C) and line your baking sheet with parchment.

Place the pieces of Tofu on a parchment-lined cookie sheet. Add half of the pesto (or 1/3 cup, depending on the number of portions), the oil, the salt, and the garlic powder. Toss until evenly coated.

Bake for 20 minutes. Flip with a spatula and bake another 10-15 minutes until the Tofu is golden and crispy.

Remove the Tofu and let it cool. Add the remaining pesto (if you are adjusting the servings), then toss the mixture to coat. Serve with warm pasta (coming soon!), risotto, or polenta.

Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to a month. Reheat leftovers in a skillet or an oven at 350 F for 5-10 mins until crispy and warm.

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