Best Grilled Tofu With Asiago And Walnut Pesto Recipes

Asiago Pesto Bread image

Provided by Guy Fieri

Time 13m

Yield 8 portions

Number Of Ingredients 7

1 cup almonds, preferably marcona
1 cup loosely packed fresh basil leaves
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon ground cinnamon
1 1/4 cups shredded Asiago cheese, divided
1/3 cup olive oil
1 loaf sweet French bread or sourdough

Steps:

Preheat the oven to 350 degrees F.
In a food processor, add the almonds and pulse until they are finely chopped. Add the basil, black pepper and cinnamon and process until incorporated. Add 1 cup of the cheese, pulse a few times, then with the machine still running, slowly add in the olive oil.
Cut the bread in half, spread it with the pesto and bake on a cookie sheet for 7 to 10 minutes. At this point, remove the bread, sprinkle it with the remaining 1/3 cup of cheese and turn on the broiler. Broil the bread until the cheese has melted and starting to brown. Remove from the oven, cut it into 8 portions and serve immediately.

Asiago and Almond Pesto image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 7

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.

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.