grilled tofu with asiago-nut pesto

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!

Ingredients

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

Preparation

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.

Note:
You will have leftover pesto so shake things up and try it over other things – how about bread? or veggies?

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original recipe from Everyday Italian: Grilled Tofu with Asiago and Walnut Pesto

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