Baked Pesto Tofu Sheet Pan Dinner1
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An easy hands-off meal perfect for any level cook. Pesto gives delicious flavor to tofu baked in oven with a colorful medley of vegetables.
- 1 bunch basil
- ¼ cup walnuts
- ¼ cup olive oil
- 2-3 cloves garlic
- Salt and pepper to taste
Tofu and veggies
- 14 ounce extra firm tofu
- 8 ounces red potatoes cut into ½ inch diced pieces
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 cups carrots cut into ¼” matchsticks
- 1 tablespoon olive oil
Preheat the oven to 425° F.
Press the tofu
Cut the tofu into ½ inch slices. Lay them out on one half of a baking sheet covered with a tea towel. Fold the empty half of the towel over the tofu. Top with a cutting board or book. Then place a heavy object such another book, heavy pan or canister on top to weigh it down. Let it sit while you prep the pesto and veggies, about 20 minutes.
Make the pesto
Combine the basil, walnuts, ¼ cup olive oil and garlic in a blender and blend until chopped well.
Prep the veggies
Cut the broccoli and cauliflower florets into pieces similar in size to the potatoes.
Place all the veggies in a bowl, drizzle with 1 tablespoon olive oil.
Lightly oil or spray a baking sheet with oil.
Transfer the veggies to the baking sheet in a single layer. Leave about ⅓ of the sheet free for the tofu. Sprinkle salt and pepper over the veggies. Place in the oven at 425° F and cook for 20 minutes.
Marinate and cook the tofu
Cut slabs of the tofu into ½ cubes. Add half the pesto sauce to the tofu and toss well. Let sit while the veggies cook.
After the veggies have cooked for 20 minutes, remove from the oven and move the vegetables around to brown on other sides.
Add the tofu to the free end of the pan in a single layer. Brush pesto over top of tofu and place the tray back in the oven and cook for an additional 20 minutes, remove once to flip the tofu over and brush with pesto again.
When the tofu is cooked and potatoes are done, remove from the oven. Brush the tofu with pesto again before serving.
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