Pesto Tofu

If you’re looking for a flavourful tofu recipe that is crispy and crunchy, this Pesto Tofu is for you! Made easily and quickly in an air fryer, it’s perfect in sandwiches, with pasta or simply enjoyed on it’s own!

Watch how to make this Pesto Tofu over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉

Ingredients & Inspiration

If there’s a condiment that is appropriate for almost anything, I’d say it’s pesto. That fresh basil-y, peppery sauce could smother practically anything and make it better! That’s why I’m so excited to share this Pesto Tofu recipe with y’all— because if your tofu could be deliciously wrapped in two layers (yes, TWO) of pesto AND be crispy and crunchy… wouldn’t you want that?

My Pesto Tofu is perfect for that store bought jar of pesto in your fridge that needs to get used up, but can also be easily made with a fresh homemade batch, which I’ve got a recipe for below! Not only is this tofu recipe awesome for quick lunches and dinners, it’s so elevated tasting that you could serve it up with a fancy bowl of pasta for a special date night. It’s an all around impressive recipe that I know you’ll be obsessed with.

The best part is most of the ingredients are probably already in your kitchen right now! Here’s what you need:

How to Make Pesto Tofu

Making Pesto Tofu is EASY peasy, friends. Air fry the tofu in your first coat of pesto, then toss in more pesto! Yum.

1. Make the pesto (if not using store bought): into the bowl of a food processor, add the basil leaves, pumpkin seeds, garlic, lemon juice, nutritional yeast, plus salt and pepper to taste. Seal the lid and pulse a few times, then proceed to blend until smooth, while slowly pouring in the olive oil as it blends. If it’s too chunky for your liking you can add the cold water as needed to thin out.
2. Press the previously frozen block of tofu for at least 30 minutes or up to overnight. Slice the tofu in quarters, then take each quarter and slice lengthwise into halves, which will get you 8 tofu ‘cutlets’.
3. In a large bowl, toss the tofu in the oil, then add in the cornstarch and toss once again. Take half the pesto and toss the tofu in it.
4. Preheat air fryer to 400°F, place the cutlets in the basket and air fry for 10 minutes. Then flip over each cutlet, return to the air fryer and air fry a further 7 to 10 minutes, or until golden brown and crispy.
5. Once cooked, remove from the basket and return to the bowl you tossed them in with the pesto. Add the remaining pesto and toss until freshly coated once again. Enjoy warm in a sandwich or wrap, served with pasta or on their own!

The first layer of pesto that gets air fried becomes roasty-toasty and slightly mellowed out in flavour, not to mention gorgeously crspy, then after tossing in the second layer of fresh pesto you get the most delicious double whammy of pesto goodness!

Green and Gorgeous

What’s your favourite way to use pesto? I’d love to know in a comment! If there’s any other kinds of recipes you want me to come up with using pesto, share that with me too! For now, I’m going to devour this Pesto Tofu on the regular and I hope you do, too!

If you enjoyed this recipe you should definitely check out some of my other epic tofu recipes like Sesame Ginger Tofu, Kung Pao Tofu, or Chipotle Lime Tofu! Or just check out ALL my tofu recipes.

Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!