Baked Tofu with Pesto

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


  1. This dish doesn’t take a long time to prep, but the longer you leave it to marinate the better it is.
  2. 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).
  3. Toss the tofu with the olive oil, vinegar and pesto. Cover the dish and let marinate for hours to overnight.
  4. 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.
  5. 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.

4 thoughts on “Baked Tofu with Pesto

  1. Donalie,

    That sounds like an excellent dinner! Let me know how it turns out. I guarantee you’re going to love the pesto. One hint: if you’re less of a vinegar person than I am, use only 1 Tablespoon of balsamic rather than two. Can’t wait to hear how it turns out!

    Dr. Mo

  2. It’s not the most appetizing thing I’ve seen on a plate visually… (No offence Dr Mo)…But I’m going to give it a whirl myself…Looks simple…That’s what I’m after…So thanks

    1. Yo, Shoada!

      Don’t knock it til you try it. Ok, I agree. It doesn’t look that appetizing, but it tastes like little squares of pesto. If I could eat the stuff with a spoon–and get away with it–I would. This just sneaks the protein in!

      Dr. Mo

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