Grilled Tofu with Asiago and Walnut Pesto

TOTAL TIME: 9 min
Prep: 5 min
Inactive Prep: --
Cook: 4 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

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

For the Asiago and Walnut 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 in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. 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. 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.
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