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Tofu with Tomato-Mushroom Sauce

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (37 Ratings): 4 out of 5 stars

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Ingredients

  1. 14 ounces extra-firm tofu, preferably water-packed
  2. 2 teaspoons extra-virgin olive oil
  3. 2 medium tomatoes, coarsely chopped
  4. 1 1/2 cups sliced mushrooms
  5. 2 tablespoons prepared pesto
  6. 2 tablespoons crumbled feta cheese

Nutrition Info

Per Serving

  • Calories: 185 kcal
  • |
  • Carbohydrates: 6 g
  • |
  • Dietary Fiber: 1 g
  • |
  • Fat: 13 g
  • |
  • Protein: 13 g
  • |
  • Sugars: 2 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking 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.

Yield: 4 servings

3. Still Hungry?

Sauteed tofu makes a simple fresh tomato-and-mushroom sauce hearty and substantial. Serve over polenta or toss with pasta.

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Average (37 Ratings): 4 out of 5 stars

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4 reviews

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  • SCRUMPTIOUS

    healthnut - April 11, 2007 06:09:28 PM PST
    Tried this last night and LOVED it! I did use a little more pesto than mentioned for more flavor. I put this over some brown rice and my hubby, 4 yr old and 2 yr old ate it up! Can\'t wait to pass this one on to friends and fam~

    12 of 12 found this review helpful.

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  • Very Good

    symccann - December 5, 2007 06:22:57 AM PST
    I made this and my daughter loved it. The only modification I\'d suggest is to add the mushroom before the tomato. Mushrooms need some time to reduce since they have a lot of water. I\'m making this again.

    6 of 6 found this review helpful.

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  • Changed it a bit

    Philo - December 16, 2008 03:52:40 PM PST
    I used a simple pesto recipe of basil. citrus juice [lemon or lime. I used lime], garlic and parmesan cheese. For the tofu, I used steak grilled tofu that I froze then thawed and pressed. Browned nicely. I used baby bellas for the mushrooms. Fresh green house local tomatoes. Served over a brown rice and whole grain pilaf similar to Uncle Bens. I actually didn\'t expect it to taste as good as it did. It was worth every minute of the prep and cooking.

    1 of 1 found this review helpful.

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  • Whole family loved it

    Amy M - September 29, 2009 01:56:17 PM PST
    I made this and even my 4 and 5 year olds loved it. I did add more pesto and feta cheese. It just needed a little more flavor. SO easy to make. I will make this again.

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