Grilled Tofu with Asiago and Walnut 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 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.

cheese, parsley, walnuts, sage, garlic, grapeseed oil, kosher salt, freshly ground black pepper, firm tofu, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-tofu-with-asiago-and-walnut-pesto-recipe.html (may not work)