Name: Grilled Tofu with Asiago and Walnut Pesto
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H9M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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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Grilled Tofu with Asiago and Walnut Pesto

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