Tofu with Tomato-Mushroom Sauce
Sauteed tofu makes a simple fresh tomato-and-mushroom sauce hearty and substantial. Serve over polenta or toss with pasta.
Prep Time:
5 mins
Total Time:
20 mins
Servings:
4 servings, 3/4 cup each
Ingredients
-
14 ounces extra-firm tofu, preferably water-packed
-
2 teaspoons extra-virgin olive oil
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2 medium tomatoes, coarsely chopped (about 1 1/2 cups)
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1 1/2 cups sliced mushrooms, (4 ounces)
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2 tablespoons prepared pesto
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2 tablespoons crumbled feta cheese
Directions
1.
Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
2.
Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
3.
Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Remove from the heat and stir in pesto and feta.
Nutrition information
Calories 136, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Cholesterol 7 mg, Sodium 128 mg, Carbohydrate 6 g, Fiber 2 g, Protein 12 g, Potassium 415 mg. Daily Values: Calcium 16%. Exchanges: Vegetable 1,Medium-Fat Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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