Grilled Tofu with Asiago and Walnut Pesto Recipe

Name: Grilled Tofu with Asiago and Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place all the ingredients in the bowl of a food processor.
2
Pulse until smooth.
3
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
4
Cut the tofu in half diagonally to make 2 large triangles.
5
Cut each large triangle in half to make 4 smaller triangles.
6
Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices.
7
Brush the tofu triangles, on each side, with the extra-virgin olive oil.
8
Season with salt and pepper.
9
Grill the tofu for 2 minutes on each side.
10
Carefully transfer the tofu to a serving platter.
11
Spoon the pesto over the tofu and serve.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Tofu with Asiago and Walnut Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Tofu with Asiago and Walnut Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions