Tried with our own pesto.

Grilled Tofu with Asiago and Walnut Pesto Recipe courtesy Giada De Laurentiis, 2008 Show:  Everyday Italian Episode:  Giada's Vegetarian Favorites

Pesto:  1/2 cup grated Asiago cheese  1/2 cup chopped fresh flat-leaf parsley  1/4 cup chopped walnuts  1 tablespoon (about 5 leaves), chopped fresh sage  1 garlic clove, roughly chopped  5 tablespoons grapeseed oil  1/4 teaspoon kosher salt  1/4 teaspoon freshly ground black pepper Tofu 14 ounces firm tofu, drained and patted dry with paper towels  3 tablespoons extra-virgin olive oil  Salt and freshly ground black pepper For the Asiago and Walnut Pesto: Place all the ingredients in the bowl of a food processor. Pulse until smooth. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices. Brush the tofu triangles, on each side, with the extra-virgin olive oil. Season with salt and pepper. Grill the tofu for 2 minutes on each side. Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.