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Tofu with Gorgonzola and Pesto

MKAFTON

"Tofu topped with cherry tomatoes, pesto, fresh basil, and Gorgonzola cheese. This is served cold and is a perfect springtime meal. If prepared pesto is hard to find, use a mix and prepare according to package directions. "
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Ingredients

15 m servings 386 cals
Original recipe yields 4 servings

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Directions

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  1. 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.

Nutrition Facts


Per Serving: 386 calories; 30.5 g fat; 7.2 g carbohydrates; 22.2 g protein; 55 mg cholesterol; 671 mg sodium. Full nutrition

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This is absolutely delicious, quick, easy, and beautiful! Perfect for a hot summer evening! The tofu I had was extra firm, I used grape tomatoes instead of cherry and did not have basil leaves. ...