Tofu with Gorgonzola and Pesto Recipe

Tofu with Gorgonzola and Pesto Recipe

  • 1 (12 ounce) package firm tofu
  • 1 pint cherry tomatoes, halved
  • 1/2 cup prepared basil pesto sauce
  • 1 cup crumbled Gorgonzola cheese
  • 1/2 cup chopped fresh basil leaves
  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.
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