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Tofu with Gorgonzola and Pesto

Tofu with Gorgonzola and Pesto

  • Prep

    15 m
  • Ready In

    15 m
MKAFTON

MKAFTON

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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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Reviews

Peaceful
3

Peaceful

7/24/2012

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!

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