Plant-Forward
Air-Fried Tofu, Grilled Veggies & 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:
- 1–2 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 18–20 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 — 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.
- 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.
