I haven’t made roasted tofu cubes for awhile since I rarely turn on the oven in warm weather. But lately, it’s been unseasonably cool around here. So I broke out the baking pan and roasted up a batch using the method from Vegan Soul Kitchen.
Stick a little bamboo fork in a tofu cube, top it with a little pesto and you’re done. Easy peasy.
The pesto came out more walnutty than I had intended. I miscalculated the amount of usable fresh basil I had on hand so I ended up with a more-walnuts-than-basil ratio.
Because I was short on the basil, I kinda winged it on the recipe. I was trying to follow the basil mint pesto recipe from www.ppk.com. It still came out pretty tasty though.
Roasted Tofu Lollipops With Pesto
Makes about 24 lollipops
1 16-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon paprika
1/2 teaspoon sea salt
4 tablespoons or more of pesto
Preheat the oven to 450 degrees. In a bowl, combine the oil, paprika and salt. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in single layer on a baking sheet lined with parchment. Roast for 15 minutes on one side, flip over and roast for another 15 minutes for a total of 30 minutes.
Stick a bamboo fork into the side of each cube, top with about 1/2 teaspoon of your favorite pesto and serve.
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