Tofu with Gorgonzola and Pesto recipe

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Ingredients

1 (12 ounce) package firm tofu
1 pint cherry tomatoes, halved
½ cup prepared basil pesto sauce
1 cup crumbled Gorgonzola cheese
½ cup chopped fresh basil leaves

Nutrition Info

385.7 calories
carbohydrate: 7.2 g
cholesterol: 55 mg
fat: 30.5 g
fiber: 2 g
protein: 22.2 g
saturatedFat: 11.9 g
servingSize: -
sodium: 670.8 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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