This Pesto Crusted Air Fryer Tofu is a crispy, herbaceous delight. Firm tofu crisps up in the air fryer, coated with vibrant pesto—perfect for an easy air fryer tofu recipe that brings fresh, Italian-inspired flavor to your dinner in a quick, savory bite.
Recipe Tips and Tricks
Press tofu well—removes water for crispness; 20 minutes with a weight is essential. Cut evenly—1-inch cubes cook fast and coat well. Coat lightly—too much cornstarch softens the crust; a thin layer crisps best. Apply pesto after frying—keeps it fresh and prevents burning; pre-coating can dull the flavor. Air fry in batches—space ensures that golden texture.
Why You’ll Love This Recipe
Get ready to savor a dinner that’s as quick as it is totally irresistible with this Pesto Crusted Air Fryer Tofu—it’s an air fryer tofu recipes star and an easy dinner ideas gem that’s about to become your new favorite for a fresh, plant-based Italian treat! This recipe is a crispy, herbaceous masterpiece: firm tofu turns into golden, crunchy nuggets in the air fryer, then gets coated with a vibrant pesto that’s bursting with basil and garlic—all ready in under 30 minutes, letting you relax while it cooks. It’s the ultimate no-fuss flavor boost—just press, coat, and air fry, delivering tofu with a satisfying crunch and a fragrant, pesto-crusted finish that’s packed with savory goodness, turning a simple block into a dinner standout without any hassle. Whether you’re craving a vegan twist on Italian classics, pairing it with pasta, or just want a flavorful bite on a busy night, this one’s a total winner—crisp, fresh, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Pesto Crusted Air Fryer Tofu
Crispy tofu with vibrant pesto crust—air fryer fresh.
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 1 tbsp olive oil
- 2 tbsp prepared pesto (vegan if preferred)
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
Instructions
- Gear Up for Pesto Tofu Bliss: Alright, let’s dive into this crispy, herby adventure—grab your air fryer, a cutting board, a knife, a mixing bowl, a plate, and a spoon! This pesto crusted tofu is about to make your dinner quick and flavorful. Picture that crunchy, green goodness—let’s get started with a big, excited grin lighting up our faces!
- Press the Tofu Quick: Take your 14 oz block of firm tofu—unwrap it, sandwich it between two plates, and set a heavy pan or book on top for 10 minutes to squeeze out that water. Imagine that tofu prepping to crisp—once pressed, pat it dry with a towel and head to your cutting board!
- Cube the Tofu into Nuggets: Use your knife to slice the tofu into 1-inch cubes—aim for about 32 bite-sized pieces, keeping them even for fast, even cooking. Picture those little nuggets turning golden and herby—toss them into your mixing bowl, buzzing with excitement for the next step!
- Coat the Tofu for Crunch: Sprinkle 2 tbsp cornstarch, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper over the tofu—drizzle 1 tbsp olive oil, then toss it all together with your hands until each cube gets a light, savory coat. Imagine that crisp crust forming—spread them on a plate, ready to fry!
- Preheat the Air Fryer Fast: Plug in your air fryer—set it to 400°F and let it preheat for 3 minutes while you admire your seasoned tofu cubes. Picture that hot air swirling around, turning them into crunchy delights—open the basket and get ready to load them up with a skip in your step!
- Air Fry the Tofu to Crisp: Place half the tofu cubes in the air fryer basket in a single layer—don’t crowd them, let them shine! Set the timer for 15 minutes at 400°F—hit start and shake the basket at 7 minutes, imagining those edges getting golden and crisp—repeat with the second batch!
- Check for Crunchy Perfection: When the timer beeps, open the basket—inhale that toasty scent and grab a nugget; it should be crisp outside, firm inside. Picture that perfect crunch—pull them out with tongs, keeping the first batch warm on a plate while the second finishes up!
- Coat with Pesto Magic: Dump all the crispy tofu into your mixing bowl—add 2 tbsp prepared pesto and toss with a spoon until every piece is coated in that vibrant, herby goodness. Imagine that basil and garlic sinking in—give them a gentle mix, keeping it fresh and delicious!
- Plate Up with Pesto Pride: Pile those golden nuggets on a plate—admire that crispy, green-crusted beauty and get ready to dig in! Picture them sizzling hot, full of that Italian flair—serve them up fresh, letting the pesto aroma fill the air with excitement!
- Serve Your Pesto Crusted Treat: Dish them out hot—savor every bite of that crispy, herby goodness! Pair with pasta, dip in marinara, or enjoy solo—dig in, relishing every quick, flavorful moment with a big, happy grin, feeling that Italian-inspired vibe light up your taste buds!
Notes
- Press it—wet tofu won’t crisp, so don’t skip this quick step for that golden bite!
- Pesto after—coating before frying burns it; post-fry keeps the flavor fresh and vibrant.
- Batch it—overcrowding steams instead of crisps, so split them for the best texture every time!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 162Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 343mgCarbohydrates 6gFiber 1gSugar 1gProtein 11g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Firm tofu is the chewy base—14 oz (40g protein, 20g fat, 350 kcal) crisps well and holds flavor. Cornstarch ensures crunch—2 tbsp (16g carbs, 60 kcal) keeps it light and crisp. Olive oil aids browning—1 tbsp (14g fat, 120 kcal) complements the pesto. Pesto brings vibrancy—2 tbsp (10g fat, 120 kcal) basil, garlic, and nutty (use vegan pesto for plant-based). Salt enhances taste—½ tsp (negligible macros) lifts the flavors. Garlic powder adds depth—½ tsp (negligible macros) warm and savory. Black pepper adds a kick—¼ tsp (negligible macros) balances it out.
Variations and Substitutions
Swap firm tofu for extra-firm or tempeh—extra-firm (42g protein, 22g fat), tempeh (18g protein per 100g), denser or nuttier. Use arrowroot or flour instead of cornstarch—2 tbsp (16g carbs), lighter or thicker crunch. Sub olive oil with avocado oil or skip—avocado (14g fat), oil-free (zero fat), richer or leaner. Replace pesto with sun-dried tomato pesto or olive tapenade—2 tbsp (10g fat), different savory profiles. Add nutritional yeast or Parmesan—1 tbsp (3g protein or 4g fat), for cheesy flavor. Use fresh herbs or dried oregano—1 tbsp fresh or ½ tsp dried (negligible macros), brighter or specific notes. Sub black pepper with red pepper flakes—¼ tsp (negligible macros), for heat.
Storage Options
Store in an airtight container in the fridge for up to 4 days—crispness fades; reheat to revive! Reheat in the air fryer at 375°F for 5-7 minutes, or microwave for 1-2 minutes—add a drizzle of oil if dry; apply fresh pesto after reheating. Freeze for up to 2 months—freeze uncoated, thaw, then coat and air fry; pesto-coated tofu softens if frozen.
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