Pesto Tofu

A simple, quick, and colorful dish made with tofu, pesto, and tomatoes.

Yield: 2-4 servings

Time: 10 minutes


  • kitchen towel
  • knife
  • frying pan
  • wooden spoon


  • 2 T olive oil
  • 1 medium onion, chopped
  • ½ t salt
  • 1 pound firm or extra-firm tofu, pressed and chopped or crumbled
  • ¼ c pesto or pistou
  • 1 medium tomato  or  8-10 cherry tomatoes, diced
  • ¼ c pine nuts  or  chopped walnuts


Heat the oil over medium-high heat, add the onion and sauté for 2 minutes. Add salt and continue sautéing until the onion just starts to turn translucent.

Add the tofu and continue cooking for 3-4 minutes, stirring frequently. It’s ok if the pan seems dry as this will allow the tofu to brown a bit.

Stir in remaining ingredients and cook until thoroughly heated. Taste and add more salt and/or pesto if needed.


We make big batches of pesto during the summer and freeze it in ice cube trays and small containers so that we can enjoy pesto throughout the winter. It freezes beautifully, and then it’s a simple matter to thaw it and use it in dishes like this.

If you are trying to get more flaxseed oil into your diet, drizzle a couple of tablespoons on top of this recipe – it’ll taste even better!


Abbreviations  |  Conversions  |  Cooking tips

Pesto tofu