BROILED TOFU WITH CILANTRO PESTO
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
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 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
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
Provided by Giada De Laurentiis
Categories side-dish
Time 9m
Yield 4 to 6 servings
Number Of Ingredients 11
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 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
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
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
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 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
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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