Tofu with Gorgonzola and Pesto
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Ingredients15 m servings 386 cals
Original recipe yields 4 servings
- 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.
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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