Step 2. Start blending and slowly stream the olive oil through the feeder tube on top, followed by ½ cup water. Blend until mostly smooth. Adjust oil, water, salt, and lemon juice to taste.
Step 4. Mix until the tofu is coated with the pesto. (You can do this ahead of time and refrigerate the remaining pesto and marinating tofu in separate airtight containers for up to two days.)
Step 5. Transfer the tofu to a large nonstick baking sheet in a single layer. Bake for 15 minutes, or until crispy. Or air fry at 400ºF for 10 minutes, toss and cook until crispy.