Tofu With Gorgonzola And Pesto Recipes

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BROILED TOFU WITH CILANTRO PESTO



Broiled Tofu with Cilantro Pesto image

Categories     Side     Broil     Quick & Easy     Pine Nut     Tofu     Cilantro     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free

Yield Makes 12 side-dish servings

Number Of Ingredients 11

1/4 cup mild olive oil plus additional for brushing
2 (14- to 16-oz) packages firm tofu, rinsed and drained
2 cups packed fresh cilantro leaves
2 tablespoons pine nuts
1 tablespoon fresh lime juice
2 teaspoons Asian fish sauce
1 teaspoon Asian sesame oil
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
Garnish: pine nuts; fresh cilantro leaves; lime wedges

Steps:

  • Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.
  • Cut each block of tofu crosswise into 6 slices and pat dry between several layers of paper towels. Arrange in 1 layer in baking pan and brush tops of slices with more olive oil. Broil 4 to 6 inches from heat, without turning, until golden brown, about 15 minutes.
  • While tofu is broiling, purée cilantro, pine nuts, lime juice, fish sauce, sesame oil, sugar, remaining 1/4 cup olive oil, salt, and pepper in a food processor until bright green and smooth, about 1 minute.
  • Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto.

TOFU & SPINACH PESTO



Tofu & Spinach Pesto image

Tofu and spinach... most people's reaction when they see those words is "Yuck!", but try this and see if your reaction is still the same :) This is an incredibly easy and tasty way to pack the benefits of spinach & the protein content of the tofu to picky eaters. Toss it into your pasta dish, replace tomato sauce on pizza with this, etc. My favourite way to eat is is spread on fresh bread. The measurements make it really easy to remember the recipe and you only need to use 1 measuring cup! I recommend you use firm tofu rather than silky because it is more nutritious. Make it ahead and have pesto on hand whenever you want it!!!

Provided by Geniale Genie

Categories     Spreads

Time 5m

Yield 20 serving(s)

Number Of Ingredients 7

150 g fresh spinach leaves
2 garlic cloves (reduce if you're not a garlic fan)
1/3 cup walnut pieces
1/3 cup soft tofu (the firm kind, not the silky kind)
1/3 cup parmesan cheese, grated (the fresher the better)
1/3 cup water
3 tablespoons olive oil

Steps:

  • Throw everything in a blender or food processor and blend until smooth and creamy. Add salt and pepper is desired (although I really don't think it's necessary).
  • Using a tray for large ice cubes (usually 16), fill each individual hole with pesto. Cover and freeze. You should have some left over- keep that to eat fresh.
  • Pop out a cube from the freezer when you're in the mood for pesto! 1 cube = 1 portions (approx.).

GRILLED TOFU WITH ASIAGO AND WALNUT PESTO



Grilled Tofu with Asiago and Walnut Pesto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 9m

Yield 4 to 6 servings

Number Of Ingredients 11

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.

TOFU WITH GORGONZOLA AND PESTO



Tofu with Gorgonzola and Pesto image

Tofu topped with cherry tomatoes, pesto, fresh basil, and Gorgonzola cheese. This is served cold and is a perfect springtime meal. If prepared pesto is hard to find, use a mix and prepare according to package directions.

Provided by MKAFTON

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 4

Number Of Ingredients 5

1 (12 ounce) package firm tofu
1 pint cherry tomatoes, halved
½ cup prepared basil pesto sauce
1 cup crumbled Gorgonzola cheese
½ cup chopped fresh basil leaves

Steps:

  • Drain the tofu and slice horizontally into 4 slices. Pat each slice dry and place on a serving plate. Divide the tomatoes evenly amongst the tofu portions. Top each with about 2 tablespoons of basil pesto and 1/4 cup of Gorgonzola cheese. Garnish with fresh basil leaves. Serve cold.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 7.2 g, Cholesterol 55 mg, Fat 30.5 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 11.9 g, Sodium 670.8 mg, Sugar 0.4 g

CIABATTA PIZZA WITH GORGONZOLA, WALNUT PESTO, AND PEARS



Ciabatta Pizza with Gorgonzola, Walnut Pesto, and Pears image

Categories     Cheese     Appetizer     Bake     Quick & Easy     Blue Cheese     Pear     Walnut     Arugula     Fall     Honey     Prosciutto     Bon Appétit     Peanut Free     Soy Free

Yield Makes 12 appetizer or 6 main-course servings

Number Of Ingredients 10

2 cups walnuts
1 cup olive oil
1/4 cup honey
2 tablespoons chopped fresh thyme
1 loaf ciabatta bread (about 1 1/3 pounds), halved horizontally
10 ounces thinly sliced Havarti cheese
6 ounces thinly sliced prosciutto, cut crosswise into strips
2 pears, halved, cored, thinly sliced
2/3 cup crumbled Gorgonzola cheese
2 cups arugula

Steps:

  • Preheat oven to 450°F. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper.
  • Place bread halves, cut side up, on baking sheet. Spread pesto over bread, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper.

TOFU WITH GORGONZOLA AND PESTO



Tofu with Gorgonzola and Pesto image

Tofu topped with cherry tomatoes, pesto, fresh basil, and Gorgonzola cheese. This is served cold and is a perfect springtime meal. If prepared pesto is hard to find, use a mix and prepare according to package directions.

Provided by MKAFTON

Categories     Italian Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (12 ounce) package firm tofu
1 pint cherry tomatoes, halved
½ cup prepared basil pesto sauce
1 cup crumbled Gorgonzola cheese
½ cup chopped fresh basil leaves

Steps:

  • Drain the tofu and slice horizontally into 4 slices. Pat each slice dry and place on a serving plate. Divide the tomatoes evenly amongst the tofu portions. Top each with about 2 tablespoons of basil pesto and 1/4 cup of Gorgonzola cheese. Garnish with fresh basil leaves. Serve cold.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 7.2 g, Cholesterol 55 mg, Fat 30.5 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 11.9 g, Sodium 670.8 mg, Sugar 0.4 g

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