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Tofu With Tomato Mushroom Sauce

by Erika Nicole Kendall

14 ounces  extra-firm tofu, preferably water-packed
2 teaspoons  extra-virgin olive oil
2   medium tomatoes, coarsely chopped (about 1 1/2 cups)
1 1/2 cups  sliced mushrooms, (4 ounces)
2 tablespoons  prepared pesto
2 tablespoons  crumbled feta cheese

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.

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.

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.

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