Grilled Tofu with Asiago and Walnut Pesto

Ingredients

• 0.5 cup asiago cheese grated
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup flat-leaf parsley fresh chopped
• 1 tablespoon sage fresh chopped 5 leaves
• 1  garlic clove roughly chopped
• 5 tablespoons grapeseed oil 
• 0.3 teaspoon kosher salt 
• 3 tablespoons olive oil extra-virgin
• 6 servings salt and pepper black freshly ground
• 14 ounces spicy tofu dry with paper towels firm drained
• 0.3 cup walnuts chopped

Equipment

• food processor
• bowl
• grill
• grill pan
• cutting board

Directions

1. Place all the ingredients in the bowl of a food processor. Pulse until smooth.
2. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
3. Cut the tofu in half diagonally to make 2 large triangles.
4. Cut each large triangle in half to make 4 smaller triangles.
5. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices.
6. Brush the tofu triangles, on each side, with the extra-virgin olive oil. Season with salt and pepper. Grill the tofu for 2 minutes on each side.
7. Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.