Grilled Tofu with Asiago and Walnut Pesto

By JDARK

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

Preparation

Step 1

For the Asiago and Walnut Pesto:

1. Place all the ingredients in the bowl of a food processor. 2. Pulse until smooth.
3. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
4. Cut the tofu in half diagonally to make 2 large triangles. 5. Cut each large triangle in half to make 4 smaller triangles.
6. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices.
7. Brush the tofu triangles, on each side, with the extra-virgin olive oil.
8. Season with salt and pepper.
9. Grill the tofu for 2 minutes on each side.
10. Carefully transfer the tofu to a serving platter.
11. Spoon the pesto over the tofu and serve.