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Tofu with Gorgonzola and Pesto

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. "

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What to Drink?

Wine Pinot Grigio
Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 386 | Total Fat: 30.5g | Cholesterol: 55mg

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