Tofu with Gorgonzola and Pesto

SUBMITTED BY: 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. "

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

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

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DIRECTIONS

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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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 381

Total Fat: 30.5g
Cholesterol: 55mg
Sodium: 671mg
Total Carbs: 8.2g
Dietary Fiber: 2.2g
Protein: 22.2g

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