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Tofu with Gorgonzola and Pesto

Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By MKAFTON

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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Nutrition Facts

Per Serving:
386 calories; protein 22.2g; carbohydrates 7.2g; fat 30.5g; cholesterol 55mg; sodium 670.8mg. Full Nutrition
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Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Peaceful
Rating: 5 stars
07/24/2012
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. I served this as the whole dinner so I cut the 12 oz boxed tofu slab into 2 3/4 inch slabs. It was quite filling. The suggested Pinot Grigio wine was perfect with it. Male & female diner agree it's a keeper! Read More
Helpful
(3)
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