Make the most of fresh summer produce with this recipe for pesto tofu with balsamic vegetables. Serve this flavorful vegetarian recipe with pasta, in a grain bowl, salad, or sandwich.
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I love tofu. It can take on pretty much any flavor you give it, making it a blank slate for creativity and inspiration!
Pesto tofu brings in the fresh flavor of basil and garlic. I paired it with some of my favorite farmer’s market produce like onions, peppers, broccoli, and asparagus, cooked quickly on the stove top and finished with balsamic vinegar.
I chose not to marinate the tofu in the pesto itself because pesto was never really meant to be cooked. It’s at its best when it remains bright green.
By marinating, cooking, and then tossing the tofu with pesto, we’re building layers of flavor that will make you come back for bite after bite. The balsamic vegetables add an extra layer of flavor that is one of my favorite combos.
If you’ve ever tried my pesto linguine with crispy balsamic chickpeas, you know what I’m talking about!
You can use any kind of pesto for this recipe, whether it is store bought or homemade pesto. Changing up the flavor of your pesto can help make dinner more exciting without needing to find new recipes to make.
Pesto tofu with balsamic veggie ingredients
- Tofu
- Olive oil
- Balsamic vinegar
- Garlic powder
- Pesto
- Red bell pepper
- Asparagus
- Onion
- Broccoli
- Salt & pepper
How to make pesto tofu with balsamic vegetables
- Press tofu and cut into cubes.
- In a shallow bowl, combine olive oil, balsamic vinegar, and garlic powder. Add tofu and toss gently to combine. Let marinate for 10-15 minutes.
- In a large non-stick skillet, heat olive oil over medium high heat. Add the tofu and cook, shaking the pan or stirring frequently to cook all sides of the tofu until lightly browned, about 5 minutes.
- Transfer the tofu to a bowl and toss with pesto. Season with salt and pepper to taste.
- In the same pan you cooked the tofu in, heat a little more olive oil and add the bell pepper, asparagus, onion, and broccoli. Season with salt and pepper.
- Let the veggies cook, stirring frequently, until crisp tender, 5-7 minutes.
- Add balsamic vinegar to the pan and cook, stirring, until it has cooked off, about 1 minute.
- Serve pesto tofu and balsamic veggies together or with bowtie pasta, in a grain bowl, or on a sandwich.
Top tips and questions
Can I make pesto tofu vegan?
This recipe is easy to make vegan by using a vegan pesto. If you can’t find a store bought one, I recommend trying this vegan pesto.
If you want this recipe to be truly vegetarian, be sure to choose a pesto that either doesn’t contain parmesan cheese or uses a vegetarian parmesan.
What kind of tofu to use for pesto tofu
I recommend using extra firm tofu to make pesto tofu. It will marinate well and hold it’s shape while pan frying. If you’re new to cooking with tofu, be sure to check out my tofu success starter guide!
How to press tofu
Pressing tofu is easy with a tofu press (affiliate link), but if you don’t own one you can also press tofu without a press by placing it between a few folded paper towels on a plate and placing something heavy on top (I like to use a big pan with a jar of flour or sugar inside it).
Let it press for 15-30 minutes. The longer you press the more firm it will be.
How to trim asparagus
Asparagus usually comes with the tough, woody stems still attached. To find where to trim asparagus, hold both ends in your hands and bend them down, allowing it to snap near the center.
Where the asparagus snaps is the length you can cut the rest of your asparagus, or just give them all a quick snap before cooking.
Tips for customizing
- Swap this for the cajun tofu in my creamy fettuccine alfredo
- Serve with bowtie pasta also tossed with pesto, or add to a grain bowl along with quinoa or bulgur
- Bake the tofu instead of pan frying by placing on a baking sheet and baking at 350ºF for 40 minutes, flipping once
- Swap in your favorite veggies such as zucchini or cauliflower
Pesto recipes
More tofu recipes
- The Best Tofu Marinade
- Scrambled Tofu
- Vegan Ham
- Pan Fried Peanut Tofu
- Cajun Tofu
- The Best Crispy Tofu
- Kung Pao Tofu
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Pesto Tofu with Balsamic Vegetables
Ingredients
Pesto tofu
- 14 ounces extra firm tofu, pressed and cut into 1 inch cubes
- 2 tablespoons olive oil, plus a little more for heating up the pan
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- ¼ cup pesto
- Coarse kosher salt and freshly ground black pepper
Balsamic vegetables
- 1 tablespoon olive oil
- 1 red bell pepper, julienned
- 1 red onion, sliced
- 1 small head broccoli, cut into bite size florets
- ½ bunch asparagus, trimmed
- Coarse kosher salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
Instructions
Pesto tofu
- In a shallow bowl, combine 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and 1 teaspoon garlic powder.
- Add the tofu and toss gently with your hands to coat completely in the marinade, arranging it in a single layer so it can absorb the liquid as it sits. Let marinade for 10-15 minutes.
- Heat a large, non-stick skillet over medium high heat. I like to add a few drops of olive oil while it heats up, but this is optional if you don’t want to add more oil.
- Once the pan is hot, add the tofu and cook, stirring or shaking the pan frequently, until all sides are lightly browned, about 5 minutes.
- Transfer the tofu to a bowl and return the pan to the heat to cook the vegetables.
- Add the pesto to the tofu in the bowl and stir gently to coat. Season to taste with salt and pepper.
Balsamic Vegetables
- Add another 1 tablespoon of olive oil to the pan, then add the vegetables and season to taste with salt and pepper. Let cook, stirring occasionally, until crisp tender, 5-7 minutes.
- Add 2 tablespoons balsamic vinegar to the pan and let cook, stirring, until cooked off, about 1 minute.
- Serve pesto tofu and balsamic vegetables warm as is, or add to pasta, grain bowls, or sandwiches.
Notes
Tips for customizing
- Swap this for the cajun tofu in my creamy fettuccine alfredo
- Serve with bowtie pasta also tossed with pesto, or add to a grain bowl along with quinoa or bulgur
- Bake the tofu instead of pan frying by placing on a baking sheet and baking at 350ºF for 40 minutes, flipping once
- Swap in your favorite veggies such as zucchini or cauliflower
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