Crispy Tofu with Pesto-Marinated Asparagus and Polenta Cakes

Name: Crispy Tofu with Pesto-Marinated Asparagus and Polenta Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 16 oz firm tofu, pressed and cut into 8 slices; 2 cups asparagus spears, trimmed; 1/4 cup store-bought pesto; 1 cup instant polenta; 2 cups water or vegetable broth; 1/4 cup grated parmesan; 2 tbsp olive oil, divided; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper; 1 clove garlic, minced

A vibrant, pantry-friendly dinner that pairs crisp tofu with bright pesto-coated asparagus and golden polenta cakes. The dish blends crispy texture, fresh greens, and a comforting starch for a complete lunch or dinner.

Total time

40 min

Prep

15 min

Cook

25 min

Serves

dinnervegetarianmealprepproteinpolenta

Chef’s Pro Tips

Press tofu well to maximize crispiness.
Reheat leftovers on a skillet to restore crunch.
Add a pinch of red pepper flakes for a mild kick.

Serving Suggestions

Serve with a light lemony yogurt sauce or a crisp green salad for contrast.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet until hot and crispy.

Nutrition

Estimated, per serving

calories: 420kcal
protein: 22g
carbs: 38g
fat: 20g
fiber: 6g

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