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.