Photo: Grilled Tofu with Asiago and Walnut Pesto Recipe
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
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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By ckeaty_12241919
Southern, OR
on May 02, 2013
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OK, so I somewhat agree with some of the other comments. The tofu itself had little flavor. I think the marinade as recommended by one other person is a great idea so I will try that next. However, the pesto was so good and the grilling idea really helped with presentation so all in all I think this is a great recipe. Just marinade first for an hour or so then follow the recipe. I substituted Swiss Cheese and Parm for the Asiago and left out the parsley since I had none and also switched out Olive oil for the Grapeseed oil and it was still delicious. That's the nice thing about BYOC, right? Happy cooking! Love your food Giada!
By anitagian2002_9...
Chautauqua Coun...
on July 13, 2011
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Are the last cuts crosswise? How thick should the tofu slices be?
By cindy05_12619231
Boca Raton, 48
on April 14, 2011
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I followed the recipe to the tee except for substituting olive oil for the grapeseed oil. It had a wonderful flavor - mostly due I think to the asagio cheese. My husband (not a tofu fan said it was the only tofu he's eaten that he loved. Will keep this recipe!
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