Recipe Post: Pesto Tofu

I got the idea for this online, but they presented it as a cold dish. I wanted a warm dish. This is super easy and super quick.

1 container of extra firm tofu
1 container of deli pesto (or make your own)
grape or cherry tomatoes
sprinkle of Parmesan.

I'm trying to cut some carbs without adding meat to my diet. And this recipe fit the bill. Super quick and super easy.

Drain the tofu well. I give it a good squeeze (like a tofu hug) and then wrap it in paper towel for awhile. Then slice it horizontally into about 8 slices (about 3/4 inch thick).

Season it with your favorite seasonings. I used Italian seasons along with some Mrs. Dash salt free red pepper seasoning and a little garlic powder (remember I live with the salt Nazi).

Slice up a few handfuls of cherry or grape tomatoes.

Meanwhile, your pesto is in a saucepan on low.

Spray a large frying pan with non-stick spray and lay the tofu on the pan. Sprinkle with seasonings. Saute' (high heat) until browned, then flip. Brown the other side. Divide the tofu on the plates, pour on some pesto. Add the cherry tomatoes, and a little sprinkle of Parmesean. Viola! A quick and easy low-carb meal.