First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.

When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half. Pour the marinade over your tofu cutlets, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.

When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with parchment paper. Place the cutlets on this baking sheet, about an inch or so apart. Bake at 350F for 40 minutes, flipping them halfway through. Depending on the thickness / brand of tofu you’re using, you may want to flip and cook them another 10 - 20 minutes until they are browned and meaty. We end up cooking ours an extra 10 minutes most times.

Optional: Place your cooked cutlets in a bowl and drizzle on up to 1/4 cup extra pesto. Toss gently to coat. Alternatively, you can just brush each cutlet with extra pesto sauce before serving or skip it all together and just dig in!

The cutlets will firm up as they cool. You can store leftovers in an air-tight container in the fridge for a week or freezer for up to 8 weeks.