Print
Total:
9 min
Prep:
5 min
Cook:
4 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
9 min
Prep:
5 min
Cook:
4 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

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

Directions

Watch how to make this recipe.

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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