Grilled Tofu with Asiago and Walnut Pesto
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 344
- Total Fat
- 30
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 3
- Sugar
- 0
- Protein
- 16
- Cholesterol
- 8
- Sodium
- 253
- Total: 9 min
- Prep: 5 min
- Cook: 4 min
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.