Ingredients Jump to Instructions ↓

  1. 1/2 cup grated Asiago cheese

  2. 1/2 cup chopped fresh flat-leaf parsley

  3. 1/4 cup chopped walnuts

  4. 1 tablespoon (about 5 leaves), chopped fresh sage

  5. 1 garlic clove , roughly chopped

  6. 5 tablespoons grapeseed oil

  7. 1/4 teaspoon kosher salt

  8. 1/4 teaspoon freshly ground black pepper

  9. 14 ounces firm tofu, drained and patted dry with paper towels

  10. 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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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