Grilled Tofu With Asiago And Walnut Pesto Recipes

GRILLED TOFU WITH ASIAGO AND WALNUT PESTO

Grilled Tofu with Asiago and Walnut Pesto image

Provided by Giada De Laurentiis

Time 9m

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

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.

ASIAGO AND ALMOND PESTO

Asiago and Almond Pesto image

Stir chopped tomato into this basil pesto for a burst of fresh flavor.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 7

Ingredients

1/3 cup lightly toasted almonds
3 cups loosely packed fresh basil
1 teaspoon chopped garlic
Kosher salt
1/2 cup coarsely grated Asiago cheese
1/2 cup extra-virgin olive oil
1/4 cup chopped tomatoes

Steps:

Put the almonds in a food processor and pulse until finely ground. Add the basil, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Asiago and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the tomatoes.

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