Boistfort Valley Farm
Community Supported Recipe Box

Tofu with Cilantro Pesto


  • 2 Tbsp mild olive oil plus more for brushing
  • 1 14-oz package firm tofu, rinsed and drained
  • 2 Tablespoons soy sauce (for dipping tofu)
  • 1 cup packed fresh cilantro leaves
  • 1 tablespoons pine nuts
  • 1 tablespoon fresh lime juice
  • 1-2 cloves garlic, minced
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • pinch of salt
  • pinch of black pepper


dish: main
season: spring, summer

Garnish: pine nuts; fresh cilantro leaves; lime wedges

Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.

Cut block of tofu crosswise into thin slices and pat dry. Dip briefly in soy sauce, then arrange in 1 layer in baking pan and brush tops of slices with more olive oil. Broil 4 to 6 inches from heat, turning after 10 minutes, until golden brown (about 15 minutes total).

While tofu is broiling, purée cilantro, pine nuts, lime juice, sesame oil, sugar, remaining 1/4 cup olive oil, salt, and pepper in a food processor until bright green and smooth, about 1 minute.

Transfer tofu to a platter and serve with cilantro pesto.

Adapted from Gourmet, November 2004