Chili in a pod

Pesto Tofu and Vegetables

This one-pan pesto tofu and vegetables is the perfect weeknight meal! It comes together in about 20 minutes or so and you can throw in vegetables you have on hand.

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MAIN INGREDIENTS

Tofu – 16 oz Extra firm Tofu, Press tofu with heavy object or tofu presser for 20 mins to drain excess water and cut into bite-sized pieces

Pesto Sauce – 4 tbsp of Homemade Pesto sauce or Store bought. Check instruction below for step by step process to make peso sauce.

Vegetables – I have used cauliflower, broccoli florets and sun dried tomatoes. Feel free to add in the vegetables as you prefer.

Spices and seasoning – Italian seasoning, salt and pepper to taste.

Oil – 3 tablespoon of Olive oil

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

  • Press tofu with heavy object for 20 minutes. This drains excess moisture and also helps in tofu absorbing more flavor.
  • While the tofu is being pressed, Chop the broccoli, cauliflower, and sun-dried tomatoes into bite-sized pieces.
  • Once 20 minutes are up, cut tofu into cube.

STEP 2 : Stir fried Tofu

  • Heat the oil in a pan on medium heat.
  • Add the tofu to the pan. Cook for 5 to 7 minutes, flipping once in between until tofu is golden brown on the sides.
  • Take out and keep aside.

STEP 3 :

  • Using the same pan, add 1 tablespoon of oil and the chopped veggies. Stir the veggies, then cover with a lid.
  • Reduce the heat to medium-low and cook for 10 – 15 minutes, or until the vegetables are tender.

STEP 4 :

  • Remove the lid and add the cooked Tofu pieces back to the pan and season with salt, pepper, and Italian seasoning.
  • Give a good mix.

STEP 5 :

Stir in 4 tbsp of pesto and sun-dried tomatoes. Stir to combine for about 2 minutes or until heated through. (For homemade pesto sauce check instructions below)

STEP 6 :

Remove from heat and serve, garnished with nutritional yeast and chopped walnuts.

How to Make Homemade Pesto sauce

Ingredients you need:

Nuts – 1/2 cup of Raw Walnuts, you can substitute with pistachios, almonds, pine nuts or any nuts of your choice.

Greens – 1 cup of Fresh Basil and Spinach, large stems removed.

Oil – 1/4 cup Cold pressed Olive oil

Garlic – 1 clove Garlic, peeled

Lemon – 2 tbsp of freshly squeezed lemon juice.

Cheese – 1/4 cup of Nutritional Yeast, if you are not vegan use grated parmesan.

Seasoning – Salt and Pepper

STEP 1 :

Add the walnuts and the garlic to the food processor. Secure the lid and blend for 15 seconds. Turn off and scrape the sides if needed.

STEP 2 :

Add the basil, spinach, salt, pepper, lemon juice, Olive oil to the food processor. Secure the lid and set to the lowest setting. Blend until it is completely mixed. Scrape the sides if needed.

STEP 3 :

Turn off and add the nutritional yeast or grated parmesan. Secure the lid and puree all ingredients for about 1 minute in 15 second intervals, scraping the sides in between intervals until the pesto is completely mixed. 

STEP 4 :

  • Do a taste test and add additional salt and pepper if needed.
  • Store it an airtight container and refrigerate it, stay fresh for minimum of 2 to 3 weeks.

TIPS AND TRICKS:

  • You can do a taste test and add additional salt and pepper to your personal preference.
  • If you are not vegan, you can substitute the nutritional yeast with parmesan cheese.
  • I recommend making the Basil-Spinach Pesto in advance. It only takes 5 minutes, but having it ready will make things easier. 
  • Leftovers can be stored in the fridge in a tight-lid container for 2 nights or so. You can warm it up stove-top over medium-low heat briefly (you may need to add a little liquid to help it). 

OUR LATEST FEATURED VIDEO:

Pesto Tofu and Vegetables
Print Recipe

Pesto Tofu and Vegetables

Author: sdarunkumar1987 Cooking Method:Sautéing Cuisine:Italian Courses:Appetizers Sides
Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 20 minutesTotal time: 50 minutesServings:2 servingsCalories:300 kcal Best Season:Available

Description

This one-pan pesto Tofu and vegetables is the perfect weeknight meal! It comes together in about 20 minutes or so and you can throw in vegetables you have on hand.

Ingredients

To make Homemade Pesto sauce

Instructions

    Preparation

  1. Press tofu with heavy object for 20 minutes. This drains excess moisture and also helps in tofu absorbing more flavor.
  2. While the tofu is being pressed, Chop the broccoli, cauliflower, and sun-dried tomatoes into bite-sized pieces.
  3. Once 20 minutes are up, cut tofu into cube.

    4. Tofu and Vegetable stri fry

  4. Heat the oil in a pan on medium heat.
  5. Add the tofu to the pan. Cook for 5 to 7 minutes, flipping once in between until tofu is golden brown on the sides. Take out and keep aside.
  6. Using the same pan, add 1 tablespoon of oil and the chopped veggies. Stir the veggies, then cover with a lid.
  7. Reduce the heat to medium-low and cook for 10 – 15 minutes, or until the vegetables are tender.

    8. Meanwhile let’s prepare homemade pesto sauce

  8. Add the walnuts and the garlic to the food processor. Secure the lid and blend for 15 seconds. Turn off and scrape the sides if needed.
  9. Add the basil, spinach, salt, pepper, lemon juice, Olive oil to the food processor. Secure the lid and set to the lowest setting. Blend until it is completely mixed. Scrape the sides if needed.
  10. Turn off and add the nutritional yeast or parmesan cheese. Secure the lid and puree all ingredients for about 1 minute in 15 second intervals, scraping the sides in between intervals until the pesto is completely mixed. 
  11. Do a taste test and add additional salt and pepper if needed.
  12. Store it in an airtight container and refrigerate for 2 to 3 weeks for later use.

    13. Final Preparation

  13. Remove the lid and add the cooked Tofu pieces back to the pan and season with salt, pepper, and Italian seasoning. Give a good mix.
  14. Stir in 4 tbsp of homemade pesto sauce and sun-dried tomatoes.
  15. Stir to combine for about 2 minutes or until heated through.

    16. Serving

  16.  Remove from heat and serve, garnished with nutritional yeast and chopped walnuts.

Notes & Tips

  • You can do a taste test and add additional salt and pepper to your personal preference.
  • Substitute – If you are not vegan, you can substitute the nutritional yeast with parmesan cheese.
  • Basil – In place of basil you can use cilantro, parsley, mint and spinach.
  • Walnuts – In place of raw walnut you can use raw nuts like pistachios, almonds, pecans, pine nuts.
  • Prepare ahead – I recommend making the Basil-Spinach Pesto in advance. It only takes 5 minutes, but having it ready will make things easier. 
  • Storing – Leftovers can be stored in the fridge in a tight-lid container for 2 nights or so. You can warm it up stove-top over medium-low heat briefly (you may need to add a little liquid to help it)
Keywords:plant based protein, vegan recipes, pesto sauce, tofu and vegetables, Pesto tofu, healthy meal ideas, tofu recipes