This pesto tofu is the perfect way to add protein to your plant-based sandwiches, salads, and pasta dishes. These pesto-flavored tofu bites can be tossed into your favorite Italian-style meals for added flavor and protein.

Vegan pesto tofu in a white skillet with pesto and tomatoes behind it.

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No boring tofu here! This vegan pesto tofu is packed with flavor and is delicious eaten plain or added to salads or pasta.

Why make this recipe

This pesto cover tofu is the perfect protein-packed addition to salads. It’s also great to toss into Mediterranean pasta salad, tomato basil pasta, or pesto pasta salad to make them more substantial meals.

Ingredients and substitutions

  • Tofu – firm tofu, extra firm tofu, or high-protein tofu will all work well.
  • Olive Oil – light olive oil for pan-frying the tofu. You can use any other neutral-flavored oil if you prefer.
  • Vegan Pesto – you can use any vegan store-bought pesto or you can easily make your own vegan pesto or nut-free vegan pesto. (For homemade pesto you will need fresh basil leaves, garlic, olive oil, salt, and your choice of vegan parmesan and/or nutritional yeast. You can also add pine nuts or cashews if you would like.)

Helpful tools

  • Frying Pan – if you want to fry the tofu. You can also bake it on a sheet pan.
  • Food Processor – if you are going to make homemade pesto.
A plate full of vegan pesto pasta with cherry tomatoes, black olives, spinach, and tofu.

How to make pesto tofu

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Drain and press your tofu to get out as much liquid as possible then cut into cubes.

Step 2 – Place oil in a skillet and turn the heat to medium and allow the skillet to heat up for about 2 minutes before adding the tofu.

Step 3 – Place the tofu in the hot skillet, sprinkle it with salt, and allow it to cook for about 2 minutes before giving the skillet a little shake. If the tofu moves freely in the pan, flip it to the other side.

Step 4 – Continue to cook the tofu on each side for about 2 minutes allowing it to get brown and crispy before flipping.

Step 5 – Once all sides of the tofu are browned and crispy, remove from heat and stir in 1/3 cup of fresh vegan pesto. Stir until it’s well-coated.

Serve the pesto-flavored tofu either hot or cold on pasta, salads, or tofu wraps.

Pro Tips

  • Get the pan hot before adding the tofu cubes, this will help them not to stick to the pan.
  • Only add the pesto after you turn off the heat for the freshest flavor.

How to bake tofu pesto

Pan-frying is the quickest way to cook your tofu, but you can also bake it in the oven before adding the pesto. To do this, place tofu cubes on a piece of parchment paper, spray with a little bit of oil, then bake at 400°F for about 40 minutes. See my baked tofu recipe for complete details.

Storage

Refrigerate: This pesto tofu will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: You can freeze this tofu pesto for up to 3 months in an airtight container, however, freezing tofu causes the texture of the tofu to change.

A frying pan filled with fried tofu coated in vegan pesto with pesto and tomatoes behind it.

More tofu recipes

Pesto tofu in a frying pan being stirred with a wooden spatula.
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5 from 1 rating

Pesto Tofu

Easy pan-fried tofu coated in fresh vegan basil pesto.

Ingredients

  • 1 (14 oz) package extra firm tofu, or firm tofu
  • 1 tablespoon light olive oil
  • 1/4 teaspoon salt
  • 1/3 cup vegan pesto

Equipment

Instructions
 

  • Drain and press your tofu to get out as much liquid as possible then cut into cubes.
  • Place oil in a skillet and turn the heat to medium and allow the skillet to heat up for about 2 minutes before adding the tofu.
  • Place the tofu in the hot skillet, sprinkle it with salt, and allow it to cook for about 2 minutes before giving the skillet a little shake. If the tofu moves freely in the pan, flip it to the other side.
  • Continue to cook the tofu on each side for about 2 minutes allowing it to get brown and crispy before flipping.
  • Once all sides of the tofu are browned and crispy, remove from heat and stir in 1/3 cup of fresh vegan pesto. Stir until it's well coated, then serve with pasta or salads.

Notes

  • Get the pan hot before adding the tofu cubes, this will help them not to stick to the pan.
  • Only add the pesto after you turn off the heat for the freshest flavor.
Serving: 0.5cup, Calories: 190kcal, Carbohydrates: 0.01g, Protein: 0.02g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Sodium: 146mg, Potassium: 1mg, Sugar: 0.003g, Calcium: 0.4mg, Iron: 0.1mg
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