Tofu with Tomato-Mushroom Sauce

http://www.eatingwell.com/recipes/tofu_with_tomato_mushroom_sauce.html

From EatingWell:  February/March 2005, The EatingWell Diabetes Cookbook (2005)

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

4 servings, 3/4 cup each | Active Time: 5 minutes | Total Time: 20 minutes

Ingredients

• 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

Preparation

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

Per serving : 136 Calories; 11 g Fat; 3 g Sat; 5 g Mono; 7 mg Cholesterol; 6 g Carbohydrates; 12 g Protein; 2 g Fiber; 128 mg Sodium; 415 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 medium-fat meat, 1 fat (mono)