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Grilled Tofu with Asiago and Walnut Pesto Recipe

Grilled Tofu with Asiago and Walnut Pesto

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Average Rating:

Total Reviews: 15

Showing 1-10 of 15

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  • 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!

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  • on July 13, 2011

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    Are the last cuts crosswise? How thick should the tofu slices be?

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  • 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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  • on February 02, 2010

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    I didn't have all of the ingredients so I substituted almonds for walnuts and provelone cheese for Asagio. Came out great. Tofu is pretty tasteless so anything on top of it is an improvement.

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  • on January 31, 2010

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    While I realize Giada is not a typical 'vegetarian' chef, it's honestly not a great idea to tackle tofu... let alone plain tofu. Even during the show, she's taking a bite of the tofu, and I swear she looked like she wasn't even enjoying it!

    I'm not trying to be a tofu snob or anything, but I have learned from plenty of mistakes that marinading is the way to go! A super simple marinade is just to mince a clove or two of garlic and add the juice from half of a lime. This is a great complement to grilling, because you can still enjoy the smoke flavor and the lime. Slice the tofu and cover with marinade. The longer it marinades, the better... but at least an hour is suggested.

    I hate that people all over America are watching this... and possibly trying tofu for the first time! This recipe is no way to win someone over to tofu!!

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  • on September 13, 2009

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    I needed a way to zip up my extra firm tofu and this was it. I didn't have any parsley, so I substituted basil. It was very flavorful.

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  • on May 12, 2009

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    I've been a vegetarian for many years now. I know many people are not big fans of tofu (I'll eat it, but there are better meatless options out there. Try this recipe with a product called Seitan (I like the chicken style, and use it for many recipes, such as stir fry or Philly Cheese "Steak" sandwiches--it's a wheat gluten product that has a meaty texture and taste that fries up extremely well. It's not an easy to find product, but can easily be found in health food grocery stores, such as Whole Foods.

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  • on May 11, 2009

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    I love tofu and I love pesto, but this dish was horrible. Very disappointing, as Giada's recipes are usually much better. The tofu had no flavor and the cheese overpowered the pesto. My husband, kids, and I all tried this, and every portion went straight into the garbage. It was the first time that I have thrown away dinner in six years, and I cook every night. This is also the only negative review that I have ever written for a recipe, but it was really that bad. Please don't waste your time or your ingredients on this.

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  • on January 22, 2009

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    Now I've had disgusting things in my live but by far the is the nastiest crap ever!
    Total Crap!

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  • on July 30, 2008

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    I served this to my non-veggie friends and everyone was crazy about it. It will definately be a regular dish in my house!

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