Pesto Pasta with Crispy Tofu

8 Ingredients

Step 1. Combine the pumpkin seeds, basil, parsley, garlic, nutritional yeast, and lemon juice in the canister of a food processor.

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 3. Transfer one half of the pesto to a medium bowl with the cubed tofu.

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.

Step 6. Add the remaining pesto to the pasta and mix until evenly coated. Add the baked tofu and mix to combine.

Storage: Refrigerate leftover Pesto Pasta with Tofu in an airtight container for 2 to 3 days.

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