I used two types of pesto in this 5 minute, meatless meal (the pesto was already made, which is the only way that this would be a 5 minute meal!), tarragon-chive pesto and some classic basil pesto. Chicken breasts or fillets of mild fish would be great in place of the tofu.
– 1 block firm tofu, cut horizontally into 1 inch slices
– Worcestershire sauce
– 3 cloves minced garlic
– 2oz fresh goat cheese
– 4 tablespoons tarragon-chive pesto
– 4 tablespoons basil pesto
– 4 oven-roasted tomato halves
Drain the tofu well, pressing with a dish towel. Saute in some olive oil over high heat until it begins to brown, about 5 minutes. Spread minced garlic over the top and flip. Sprinkle with Worcestershire sauce to taste, about 2-3 tablespoons. Let tofu form a crust on the bottom, about 5 minutes. Spread on the tarragon-chive pesto, then crumble goat cheese over. Top with tomato half and garnish with a bit of basil pesto. Let cheese get melty and serve.