Broiled Tofu Over Cilantro Pesto

• 1/4 cup mild olive oil plus additional for brushing
• 2 firm tofu 14-to 16-oz packages, rinsed and drained
• 2 cups cilantro leaves packed fresh
• 2 tablespoons pine nuts optional
• 1 tablespoon fresh lime juice
• 2 tablespoons soy sauce Braggs
• 1 teaspoon sesame oil Asian
• 1 teaspoon sugar fructose
• 1/2 teaspoon sea salt
• 1/8 teaspoon cayenne pepper
• pine nuts
• cilantro leaves
• lime wedge

1. Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.
2. Cut each block of tofu crosswise into 6 slices and pat dry between several layers of paper towels.
3. Arrange in 1 layer in baking pan and brush tops of slices with more olive oil.
4. Broil 4 to inches from heat, without turning, until golden brown, about 15 minutes.
5. While tofu is broiling, Puree cilantro, pine nuts, lime juice, soy 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.
6. Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto. Note:Pesto can be made 3 days ahead and chilled in an airtight container.

olive oil, cilantro, nuts, lime juice, soy sauce braggs, sesame oil asian, sugar fructose, salt, cayenne pepper, nuts, cilantro, lime wedge

Taken from www.yummly.com/recipe/Broiled-Tofu-Over-Cilantro-Pesto-1649148 (may not work)