Tofu with Gorgonzola and Pesto

1
MKAFTON 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. "

Ingredients

15 m servings 386 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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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.

Reviews

1

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. ...