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Vegan Diet | Vegan Recipes Dinner | Vegan Meal
Vegan Pesto Panko Encrusted Tofu
By: Kortney Campbell
When I first tell people I’m vegan, I almost always hear a story of how much they hate tofu due to a terrible first experience. To be honest, I don’t eat soy too often, so tofu rarely makes an appearance in our house. However, when I do use it, I like to spice it up a bit seeing as it isn’t too great on it’s own!
Since I’m expecting a little family addition within the next few weeks, I’ve been on an “as simple as possible” kick when it comes to making dinner. This vegan pesto panko encrusted tofu is so easy to make and it usually leaves us with enough leftovers for round 2!
• 1 pack of Extra Firm Tofu
• 3/4 cup of Pesto Veganaise
• 1 cup of Panko Bread Crumbs
• Preheat the oven to 400 degrees.
• Cut your tofu into 8 small (1/2 inch thick) squares (if you have a few thicker pieces, you can cut them in half again).
• Combine the pesto Veganaise with the breadcrumbs and mix well (you should be able to easily mold the final mixture, but it shouldn’t be too wet).
• Using your hands, press the breadcrumb mixture into the top of each tofu square, making a thick layer.
• Bake the tofu squares for 35-40 minutes (or until brown and crispy) at 400 degrees.
• If you have extra of the breadcrumb mixture like I did, add it to the pan and bake along side the tofu for a crunchy topping for salads!
I like to pair this with a simple spaghetti topped with veggie filled red sauce, but it would be great as a vegan tofu parmesan sandwich as well! Maybe I’ll try that for lunch tomorrow!
Have you ever tried tofu? What’s your favorite way to make it? I’d love to hear your ideas in the comments below!