Grilled Tofu with Pesto

Ingredients

Pesto*:

• 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 grape seed oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
  
  * This pesto can be a bit salty so go easy on the salt!
  

Directions

Tofu

• 14 ounces firm tofu, drained and patted dry with paper towels
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

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.