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Pesto tofu in a frying pan being stirred with a wooden spatula.
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Pesto Tofu

Easy pan-fried tofu coated in fresh vegan basil pesto.
Course Main Course
Cuisine American
Keyword pesto tofu, vegan pesto tofu
Diet Gluten-Free Option, Soy-Free, Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 190kcal
Author Monica Davis

Equipment

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
US - Metric

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.

Nutrition

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