Grilled Tofu with Asiago and Walnut Pesto

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


  1. For the Asiago and Walnut Pesto:
  2. Place all the ingredients in the bowl of a food processor. Pulse until smooth.
  3. 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.
  4. Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.

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