Tofu with Gorgonzola and Pesto
- 1 (12 ounce) package firm tofu
- 1 pint cherry tomatoes, halved
- 1/2 cup prepared basil pesto sauce
- 1 cup crumbled Gorgonzola cheese
- 1/2 cup chopped fresh basil leaves
- 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.
cherry tomatoes, pesto sauce, gorgonzola cheese, fresh basil
Taken from allrecipes.com/recipe/tofu-with-gorgonzola-and-pesto/ (may not work)