i like tofu but i haven’t had it in a while. so i went in search of a tofu recipe on food network’s website and came across this dish. i love asiago dressing on a sandwich so i was intrigued to find out how it would taste as a pesto.
let me tell you – this pesto is phenomenal! the mixture of the asiago cheese, fresh parsley, fresh sage leaves, garlic and nuts. it blew me away! put this on top of grilled tofu, all i can say is: you won’t miss the meat!
if you’re cooking for a group, including those who may not enjoy tofu, you can grill thin slices of chicken breast with a little dabble of oil, salt and pepper, and then top with the pesto. it will be just as good!
For the pesto
- 2 cup grated Asiago cheese (about 1/2 pound)
- 1/2 cup chopped fresh flat leaf parsley
- 1/4 cup chopped walnuts or cashews
- 1 tablespoon (about 5 leaves), chopped fresh sage
- 2 garlic cloves, roughly chopped
- 5 tablespoons grapeseed, canola or extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
For the tofu
- 14 ounces firm tofu, drained and patted dry with paper towels
- 3 tablespoons extra virgin olive oil
- sea salt and ground black pepper
For the asiago-nut pesto, place all the ingredients in the bowl of a food processor. Pulse until smooth.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Cut the tofu into triangles with 1/2 inch height. Brush the tofu triangles, on each side, with the extra virgin olive oil. Season with salt and pepper. Grill the tofu for 2 minutes on each side.
Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.
You will have leftover pesto so shake things up and try it over other things – how about bread? or veggies?
original recipe from Everyday Italian: Grilled Tofu with Asiago and Walnut Pesto