Broiled Tofu with Cilantro pesto

The following was a modified recipe for broiled tofu with cilantro pesto. I had no pine nuts and we eat vegan, so I needed a replacement for the fish sauce. This was what I came up with.

As I said in the last post, this is part of a complete menu. Here is the result, roasted fingerling potatoes with rosemary, onions and garlic. Sautéed mustard greens. And the avocado/pomegranate salad.

The pesto:

1 bunch cilantro, chopped

1/2 cup cashews

1 tbs fresh lime juice

2 tsp low sodium tamari

1 tsp sesame oil

Add all into a food processor and process until all combined. Use a rubber spatula to push the mixture down to make sure it all mixes properly.

The tofu:

1 block extra firm tofu

Olive oil

Slice the tofu into 4 large slabs along the thinnest dimension of the block.

Place in glass dish with olive oil. Make sure the tofu is coated in olive oil.

Broil on high for minutes, turning over at the halfway point.

When browned on both sides, add spread with pesto and place back under broiler until browned.