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Main Course
Healthy Summer Plate: Air-Fried Tofu, Grilled Veggies & Pesto with 20g of Unjury flavorless Protein
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A vibrant, nutrient-rich pesto perfect for plating, drizzling, or dipping. This fresh summer plate brings together crispy air-fried tofu, grilled yellow squash, and a vibrant pesto made with Unjury Flavorless Protein Powder ' delivering over 20g of protein per serving without sacrificing flavor or texture. Perfect for a quick, balanced, and beautiful meal that hits your macros and tastes amazing. Pesto fresh basil, Parmesan, pine nuts, garlic, lemon, olive oil, Unjury Flavorless Protein, and Just Better Fiber. High-protein, high-fiber, vegetarian-friendly, and perfect for meal prep.
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
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. - Instructions: 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. 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.
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
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For the tofu: 1 (14 oz) block extra-firm tofu, pressed and cut into 1-inch cubes1 tbsp olive oil1 tbsp cornstarch or arrowroot1/2 tsp garlic powder1/2 tsp salt1/4 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: 1 cup fresh basil leaves, packed2 tbsp grated Parmesan cheese2 tbsp toasted pine nuts1 garlic clove, peeled1 tbsp fresh lemon juice2 tbsp extra virgin olive oil1/4 tsp kosher salt1/4 tsp black pepper1 scoop Unjury Flavorless Protein Powder2 tbsp Just Better FiberOptional: 1–2 tsp cold water or olive oil to adjust consistency Instructions:Pulse dry 
In a food processor or blender, pulse together:BasilParmesanPine nutsGarlic→ Pulse just until broken down — dont 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 and 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.
