Air-Fryer Tofu Steaks with Roasted Garlic-Pumpkin Seed Pesto (Gluten-Free, Slow-Cooker Marinated)
Thick slabs of tofu are slow-marinated in a lemony herb mixture, then air-fried until crisp and served with a vibrant roasted garlic and pumpkin seed pesto. This protein-packed gluten-free dish delivers bold flavor and satisfying texture.
- 16 oz extra-firm tofu
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh basil, chopped
- 6 whole garlic cloves
- 0.5 cup roasted unsalted pumpkin seeds (pepitas)
- 2 tbsp nutritional yeast
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp water
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Instructions
Press tofu for 20 minutes to remove excess liquid. Slice into 1/2-inch thick steaks.
⏱️ 20 minutesIn a slow-cooker, combine 2 tbsp olive oil, 2 tbsp lemon juice, parsley, basil, 1/2 tsp salt, 1/4 tsp pepper, and 2 smashed garlic cloves. Add tofu steaks and gently coat. Marinate on low for 2 hours, turning once halfway.
⏱️ 120 minutesRemove tofu from marinade and pat dry. Preheat air-fryer to 400°F.
⏱️ 5 minutes 🌡️ 400°FAir-fry tofu steaks in a single layer for 10 minutes, flipping halfway, until deeply golden and crisp at the edges.
⏱️ 10 minutes 🌡️ 400°FMeanwhile, in a small pan, roast remaining 4 garlic cloves in 1 tbsp olive oil over low heat until soft and fragrant, about 7 minutes.
⏱️ 7 minutesMake the pesto by blending roasted garlic, pumpkin seeds, nutritional yeast, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper, and 2 tbsp water until thick and creamy. Adjust salt and lemon to taste.
⏱️ 3 minutesServe air-fried tofu steaks hot, drizzled generously with roasted garlic-pumpkin seed pesto.
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Nutrition Information
Per serving. Values are approximate and may vary.
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