Do you ever open your refrigerator door and wonder what the heck you were thinking when you purchased these particular ingredients? I do it all the time! Most days when I have a collection of eclectic ingredients, (like the tons of pesto I now have in my fridge because of a cruel marketing scheme that only allows sales basil by the bushel), I dare.
Today is not one of those days. Today is a day for google. Today, I type in tofu, pesto, lettuce and let it rip. No exact hits, but I came upon this unexpected recipe from The Spruce, a really comprehensive website that covers everything from vegan cooking to pet care to DIY home demolition. There’s nothing these guys won’t tackle. I decided to give it an ‘inspired by’ whirl.
Baked Tofu with Pesto
- 1/2 C pesto
- 1 lb. extra firm tofu (NOT silken tofu), pressed and cut into 1″ cubes
- 1 T olive oil
- 2 T balsamic vinegar
- Salt and freshly ground black pepper, to taste
- This dish doesn’t take a long time to prep, but the longer you leave it to marinate the better it is.
- To prepare the tofu, you have to squeeze out the excess water. I take 2 plates and make a plate-tofu-plate sandwich and put a heavy can on top. Give it at least 30 minutes then dump off the excess water before cubing (my squares are never square).
- Toss the tofu with the olive oil, vinegar and pesto. Cover the dish and let marinate for hours to overnight.
- Toss the tofu mixture to coat the tofu again just before baking. Spread the cubes evenly on a baking sheet. Instead of oiling the sheet, I use parchment paper, my new best friend. This makes clean up really easy.
- Bake at 375 F for 25 to 30 minutes. Excellent hot or cold.
But what about the lettuce? I serve my baked tofu with pesto with a simple salad. You can also serve it on top of pasta, brown rice, steamed veggies, pretty much anything you want. Add a dollop of extra pesto, if you’d like.
Almost forgot! The Spruce also has a vegan pesto recipe, (of course they do). Just click here.