1 Whole Firm Tofu
Yellow and Red Pepper
1/2 c. Mozzarella Cheeze
Sun Dried Pesto
1/4 c. Parmesan Cheese
Drain Tofu and dry with paper towel.
Cut into 4 even pieces and line up in a foiled cookie sheet.
Season with olive oil and lightly cover with parmesan cheese.
Julienne cut peppers.
Spread pesto to the tofu and assemble peppers on top and mozzarella next.
Drizzle olive oil over and broil low until golden brown, 5 to 10 minutes - check regularly, it can easily get burned.
Note: Good for Appetizer. These pieces are light and healthy. Enjoy!