Press tofu with a tofu press or wrap in a paper towel and place a heavy dish on top to squeeze out excess liquid.
Slice tofu into 3 slabs.
Chop tofu into bite size pieces.
In a large bowl, combine corn starch, garlic powder, 1 tablespoon olive oil, and chopped tofu. Stir until tofu is coated well.
Preheat oven on 350 degrees.
Place seasoned tofu on a baking sheet. Bake for 30 minutes total (flip after 15-20 minutes).
Pesto
While tofu is baking, prepare pesto.
In a blender, combine spinach, basil, almonds, olive oil, almond milk, nutritional yeast, garlic, salt, and crushed red pepper. Pulse till pureed well.
Pesto Tofu
After tofu is fully baked and golden brown, let it cool for a few minutes. Then, place in a large mixing bowl and add about half of pesto.
Refrigerate or freeze remaining tofu.
Enjoy!
Notes
The nutrition calculated is the pesto tofu with just half the pesto.
Any green can be used in the place of spinach or basil. Other popular choices are arugula, swiss chard, baby kale, beet greens, or carrot top greens.
Any nut or seed can be used in place of sliced almonds. Other popular choices are pine nuts, walnuts, pumpkin seeds, or peanuts.
Any plant based milk can be used in place of the almond milk. Or any dairy milk can be used if dairy free is not a preference.