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