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    Home » Tofu Recipes

    Pesto Tofu with Balsamic Vegetables

    Lindsay Moe

    767 shares
    pesto tofu

    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.

    two plates of pesto tofu with balsamic vegetables and bowtie pasta
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    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.

    a plate of pesto tofu with balsamic vegetables and bowtie pasta on a wood table with a fork

    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

    ingredients for pesto tofu with balsamic vegetables
    • Tofu
    • Olive oil
    • Balsamic vinegar
    • Garlic powder
    • Pesto
    • Red bell pepper
    • Asparagus
    • Onion
    • Broccoli
    • Salt & pepper

    How to make pesto tofu with balsamic vegetables

    a shallow bowl with tofu cubes marinating
    • 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.
    a bowl of pesto tofu with balsamic veggies

    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.

    pesto tofu with balsamic vegetables in a speckled bowl

    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
    a bowl of pesto tofu with veggies

    Pesto recipes

    • Homemade Pesto
    • Walnut Arugula Pesto
    • Spinach Pesto
    • Butternut Squash and Sage Pesto

    More tofu recipes

    • The Best Tofu Marinade
    • Scrambled Tofu
    • Vegan Ham
    • Pan Fried Peanut Tofu
    • Cajun Tofu
    • The Best Crispy Tofu
    • Kung Pao Tofu
    a bowl of pesto tofu with balsamic vegetables

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    a bowl of tofu
    a plate of pesto tofu, balsamic vegetables, and bowtie pasta

    Pesto Tofu with Balsamic Vegetables

    Crispy tofu tossed with pesto and served alongside balsamic vegetables. It’s a quick and easy vegetarian dinner recipe that’s full of flavor!
    4.25 from 8 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Pressing and Marinating: 45 minutes
    Total Time: 1 hour 7 minutes
    Servings: 4
    Calories: 291kcal
    Author: Lindsay Moe

    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

    Nutrition

    Calories: 291kcal | Carbohydrates: 20g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 1426mg | Potassium: 763mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2207IU | Vitamin C: 176mg | Calcium: 141mg | Iron: 3mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    767 shares