Ingredients

• 1 (12 ounce) package firm tofu
• 1 pint cherry tomatoes, halved
• 1/2 cup prepared basil pesto sauce
• 1 cup crumbled Gorgonzola cheese
• 1/2 cup chopped fresh basil leaves

Instructions

1. Drain the tofu and slice horizontally into 4 slices. Pat each slice dry and place on a serving plate. Divide the tomatoes evenly amongst the tofu portions. Top each with about 2 tablespoons of basil pesto and 1/4 cup of Gorgonzola cheese. Garnish with fresh basil leaves. Serve cold.