Categories: Basil, Italian, October2012, Summer, Tofu

Ingredients

• 14 ounces (or thereabouts) extra firm tofu
• 1/3 to 1/2 cup fresh basil pesto

Directions

1. 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.

2. 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.

3. 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.

4. Makes 3 to 6 servings, depending on how much you like tofu.

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