This was a super fast weeknight meal that was packed with flavor and nutrients.  I made the pesto the night before for a different recipe, but even that only takes a few minutes to prepare.

Ingredients:

Tofu Parmesan-

1 block extra firm tofu

1 teaspoon Italian seasoning

1 tablespoon extra virgin olive oil (I used a basil infused oil)

½ red onion cut into wedges

Shredded Italian cheese or mozzarella cheese

Sun-Dried Tomato Pesto-

8 ounce jar sun dried tomatoes with oil

2 cups fresh basil

½ cup shredded Parmesan

Salad-

Spinach

Grilled red onion (I sprayed with olive oil and grilled with the tofu)

Cherry tomatoes halved

Directions:

1. Drain the fluid from the tofu and wrap tofu block in paper towels to remove excess liquid. 
2. Slice tofu into ½ inch thick slices.
3. Drizzle basil olive oil over the tofu.
4. Sprinkle Italian seasoning over the tofu.
5. Preheat grill to medium heat.
6. Grill tofu slices for 5 minutes per side.
7. Pesto-Add the sun dried tomatoes, basil, and parmesan to a food processor.  Pulse to chop and mix. 
8. Line a small baking sheet with olive oil spray. Lay the tofu slices on the baking sheet.  Top with pesto and shredded cheese.  Broil on high for 5 minutes.
9. To serve- lay a bed of spinach on a plate.  Top with grilled red onions and halved cherry tomatoes.  Drizzle a few teaspoons of pesto on the spinach.
10. Place slices of grilled tofu parmesan on top.
11. Enjoy!