Categories: Basil, Italian, October2012, Summer, Tofu
Ingredients
- 14 ounces (or thereabouts) extra firm tofu
- 1/3 to 1/2 cup fresh basil pesto
Directions
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Prepare the tofu. Turn the block on its side and cut into three thinner blocks, 1/2 to 5/8-inch thick. Keep the blocks in a stack and cut all the way through to make six triangles. Press out excess water: place the tofu triangles in a large shallow dish on top of a clean tea towel (without terrycloth nubs.) Cover with another towel or paper towels. Place a second dish on top, one that fits inside the first, and place something heavy in the dish–I use my blender. After 5 or 10 minutes the tea towels will have absorbed excess water, and the tofu triangles will be easy to pick up.
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Brush oil on the grill grates and preheat the grill to medium heat. Remove the tea towel and arrange the tofu on a plate. Spread generously with pesto.
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Cook the tofu triangles, pesto side down first, 5 to 10 minutes. Spread pesto on top of the triangles and turn them over. Cook a few more minutes, then spread with more pesto. Turn off the grill and let the residual heat melt the pesto into the tofu. Serve on a bed of brown rice.
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Makes 3 to 6 servings, depending on how much you like tofu.