Gluten-free · Italian · 35 min
Baked Pesto Tofu over Tomato, Cucumber, Onion, Artichoke & Feta Salad
- 35 min
- 2–6 servings
- 626 kcal / serving
A warm-to-crisp tofu sits atop a bright salad of tomatoes, cucumber, onion, artichokes and feta, finished in a quick pesto coating for weeknight balance.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ¼ cupbasil pesto
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 1 (12 oz) pkgextra firm tofu
- 45 mlFrench vinaigrette
- 1 pintgrape tomatoes
- ½ mediumred onion
- 1 (5 oz) pkgspring mix (mixed greens)
- English cucumbers
- red onions
From the pantry: extra virgin olive oil, panko bread crumbs, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: tofu
Shopping list by aisle
Produce
- ½English cucumber
- 1 pintgrape tomatoes
- ½ mediumred onion
- 1 (5 oz) pkgspring mix (mixed greens)
- English cucumbers
- red onions
Dairy, eggs & chilled
- ¼ cupbasil pesto
- ½ (4 oz) pkgcrumbled feta cheese
- 1 (12 oz) pkgextra firm tofu
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
- 45 mlFrench vinaigrette
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| basil pesto | ¼ cup | ½ cup | ¾ cup |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| extra firm tofu | 1 (12 oz) pkg | 2 (12 oz) pkg | 3 (12 oz) pkg |
| French vinaigrette | 45 ml | 90 ml | 135 ml |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and lightly oil a baking sheet.
- Press the tofu to remove excess moisture by wrapping it in towels and weighing it down on a second sheet for a few minutes.
- Rinse and dry all fresh produce; if your greens aren’t pre-washed, give them a rinse and dry as well.
- Cut the tofu into medium pieces, place in a bowl, season with a pinch of salt, and toss with pesto to coat.
- Add the bread crumbs to the tofu, giving it another gentle stir to coat evenly, then spread the pieces in a single layer on the prepared baking sheet.
- Bake, tossing halfway through, until the tofu turns golden brown, about 18–20 minutes.
- While the tofu bakes, thinly slice the onion and toss it with vinaigrette in a separate bowl; then halve the grape tomatoes and add them to the onion mixture.
- Dice the cucumber and add to the bowl with the onion and tomatoes; drain and slice artichokes and add them as well.
- Just before serving, add the mixed greens and feta to the bowl with the vegetables and toss to combine with the dressing.
- To serve, divide the salad onto plates, top with the baked pesto-coated tofu, and enjoy.
Two tips
- Make-ahead: press the tofu and refrigerate for later use if needed.
- Serving idea: keep the tofu warm and add it on top of each plate of salad just before serving or serve the components separately.
Nutrition per serving
- Calories
- 626 kcal
- Protein
- 31 g
- Carbs
- 38 g
- Fat
- 42 g
- Fiber
- 9 g
- Sodium
- 965 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.