For the tofu:

Ingredients:

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

Instructions:

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 18–20 minutes, shaking halfway, until crispy and golden.

Garnish with seeds, fresh herbs, or lemon zest.

For the Protein Pesto:

Ingredients:

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: 1–2 tsp cold water or olive oil to adjust consistency

Instructions:

Pulse dry ingredients:
In a food processor or blender, pulse together:

Basil

Parmesan

Pine nuts

Garlic

→ Pulse just until broken down — don’t over-blend yet.

Add liquids:
Add lemon juice and olive oil. Pulse again until the mixture begins to emulsify and form a rough paste.

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.

Taste and finish:
Season with extra salt, pepper, or lemon juice to brighten. Use immediately or refrigerate for up to 4 days.