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
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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