Crispy Tofu with Pesto-Marinated Asparagus and Polenta Cakes
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.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 8 oz firm tofu, pressed and cut into 8 slices
- 1 cups asparagus spears, trimmed
- ½ 1/4 cup store-bought pesto
- ½ cup instant polenta
- 1 cups water or vegetable broth
- ½ 1/4 cup grated parmesan
- 1 tbsp olive oil, divided
- ½ tbsp lemon juice
- ½ 1/2 tsp salt
- ½ 1/4 tsp black pepper
- ½ clove garlic, minced
Instructions
- Toss tofu slices with 1 tbsp olive oil, salt, and pepper; bake at 420°F (215°C) for 12 minutes, flip and bake 5 minutes until crisp and golden.
- Toss asparagus with remaining olive oil and garlic; roast with tofu for the last 10 minutes until tender and lightly browned.
- Meanwhile, bring water or broth to a boil; whisk in polenta and simmer 5 minutes until thick, then stir in parmesan and lemon juice.
- Plate a bed of polenta cakes, top with crispy tofu and pesto-coated asparagus; finish with a drizzle of extra pesto if desired.
- Preheat the oven and bake until golden and set; a toothpick should come out clean.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 22 |
| carbs | 38 |
| fat | 20 |
| fiber | 6 |
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