Crispy Baked Tofu With Sun-Dried Tomato Pesto Recipe

About this recipe

A delightful snack featuring crispy baked tofu paired with a tangy sun-dried tomato pesto, perfect for satisfying mid-day cravings.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 1 Kg Tomatoes 1kg
• 114G Thai Taste Basil Leaves, 114G
• 60G Slivered Almonds, 60G
• - Sunita Lemon Juice Organic
• 280G Cypressa Sundried Tomatoes
• 1 L Olive Oil – Organic
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• 400G Whole Chickpeas In Water

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Cut the tofu into bite-sized cubes and pat dry with a kitchen towel to remove excess moisture.
3. 3. Toss the tofu cubes with 1 tbsp olive oil, salt, and black pepper, ensuring even coating.
4. 4. Arrange the tofu cubes on the baking tray and bake for 25 minutes until golden and crispy.
5. 5. Meanwhile, soak the sun-dried tomatoes in warm water for 10 minutes to soften them.
6. 6. In a blender, combine sun-dried tomatoes, basil, almonds, remaining olive oil, lemon juice, and a pinch of salt.
7. 7. Blend the mixture until smooth, adding a little water if needed for a spreadable consistency.
8. 8. Once the tofu is baked, allow it to cool for 2 minutes to retain crispiness.
9. 9. Serve the crispy baked tofu with the sun-dried tomato pesto as a dipping sauce or spread.