This simple baked pesto tofu takes just minutes to throw together and is delicious as a finger food, topping for salad, or in a panini with tomato, basil and vegan cheese.
My girls love pesto at the moment, so I had the idea of adapting my easy Asian baked tofu recipe to create an Italian version, and we all really liked it.
I used Sacla store bought vegan pesto, which is really delicious. Try this on top of my perfect Italian salad.
Baked Pesto Tofu
- 200g block of firm tofu
- 2-3 teaspoons vegan pesto
- Salt and pepper
- Preheat oven to 190*C.
- Chop your tofu into bit sized cubes and add to a bowl.
- Add a few teaspoons of pesto, season and mix well so all the tofu is coated.
- Spread on a baking tray (the pesto is quite oily so there’s no need to grease your baking tray) and cook for 20-30 minutes, flipping it once or twice, until slightly crisp.