Step 1

Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

Step 2

Drain the tofu, then crumble it into pieces less than 1/2 inch in size and place them on the parchment-lined baking sheet. Add half of the pesto (1/3 cup, unless adjusting the number of servings), along with the oil, salt, and garlic powder. Toss to evenly coat.

Step 3

Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu looks dry and golden with crispy edges.

Step 4

Remove the tofu from the oven, let cool for a few minutes, then add the remaining pesto (1/3 cup, unless adjusting the number of servings) and toss to coat. Serve warm with pasta (coming soon!), risotto, polenta, or ratatouille.

Step 5

Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy.