Grilled Tofu with Asiago and Walnut Pesto


Pesto:

1/2 cup grated Asiago cheese
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped walnuts
1 tablespoon (about 5 leaves), chopped fresh sage
1 garlic clove, roughly chopped
5 tablespoons grapeseed oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Tofu:

14 ounces firm tofu, drained and patted dry with paper towels
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

  1. Place all the ingredients in the bowl of a food processor. Pulse until smooth.
  2. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  3. Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles.
  4. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices. Brush the tofu triangles, on each side, with the extra-virgin olive oil. Season with salt and pepper.
  5. Grill the tofu for 2 minutes on each side.
  6. Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.

Image and Recipe Credit: Food Network

One response to “Grilled Tofu with Asiago and Walnut Pesto

  1. Pingback: The Art of Making Provencal Pistou « U R B A N C L I N I C·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s