Plant-Forward
Air-Fried Tofu & Pesto with 20g of Unjury Flavorless Protein
Ingredients
- For the tofu:
- 1 (14 oz) block extra-firm tofu, pressed and cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tbsp cornstarch or arrowroot
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Protein Pesto:
- 1 cup fresh basil leaves, packed
- 2 tbsp grated Parmesan cheese
- 2 tbsp toasted pine nuts
- 1 garlic clove, peeled
- 1 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 scoop Unjury Flavorless Protein Powder
- 2 tbsp Just Better Fiber
- Optional:
- 1 to 2 tsp cold water or olive oil to adjust consistency
Directions
- 1
Preheat oven or air fryer to 400°F (or 390°F air fryer). Toss tofu cubes with olive oil, cornstarch, garlic powder, salt, and pepper. Bake or air-fry for 18 to 20 minutes, shaking halfway, until crispy and golden. Garnish with seeds, fresh herbs, or lemon zest.
- 2
Pulse dry In a food processor or blender, pulse together: Basil Parmesan Pine nuts Garlic. Pulse just until broken down. Do not over-blend yet. Add liquids: Add lemon juice and olive oil. Pulse again until the mixture begins to emulsify and form a rough paste.
- 3
Incorporate protein & fiber: Add Unjury protein powder and Just Better Fiber, then pulse gently just until incorporated. (Avoid long blending here to maintain texture.) Adjust as needed: Too thick? Add a teaspoon of olive oil or cold water and pulse again. Too loose? Add a pinch more Parmesan or extra basil.
- 4
Taste and finish: Season with extra salt, pepper, or lemon juice to brighten. Use immediately or refrigerate for up to 4 days.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
