Sauteed tofu makes a simple fresh tomato-and-mushroom sauce hearty and substantial. Serve over polenta or toss with pasta. Source: EatingWell Magazine, February/March 2005

Stacy Fraser
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

190 calories; 14 g total fat; 2.8 g saturated fat; 6 mg cholesterol; 125 mg sodium. 246 mg potassium; 5 g carbohydrates; 2.3 g fiber; 3 g sugar; 13.9 g protein; 582 IU vitamin a iu; 10 mg vitamin c; 16 mcg folate; 140 mg calcium; 2 mg iron; 11 mg magnesium;

Reviews (9)

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9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/14/2014
Easy and very tasty! We made this for dinner this evening and were very pleased. It was quick easy and a really nice dinner. We added fresh oregano to give a bit of flavor boost. Next time might add some toasted pignoli too. Made some pasta and sliced some fresh bread for dipping in oil. Pros: quick easy healthy taste great Cons: no herbs to season? Read More
Rating: 5 stars
06/26/2013
Surprisingly very tasty and easy to make with so few ingredients. I used sun-dried tomatoes and after rehydrating them added the leftover water to the mixture at the end to give it a tad more flavor. Will definitely make again! Read More
Rating: 5 stars
10/30/2011
Very tasty dish that has little prep time. I served this dish over some penne pasta and it was wonderful. Quick dish during a busy week. Read More
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Rating: 5 stars
10/30/2011
I made this dish for the first time I would have never thought tofu could be transformed into something so tasty! A cinch to make especially since I prepared my own pesto. Read More
Rating: 5 stars
10/30/2011
I made this tonight and it is really good. I didn't expect it to be that good because I like to marinate tofu so it absorbs the flavor. I cooked the tomato and mushrooms for about 5 minutes even though the recipe says for 1-2. This is really easy and really good. I ate it by itself. Delicious! Read More
Rating: 5 stars
10/30/2011
This was delicious as well as very quick and easy! Read More
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Rating: 5 stars
10/30/2011
This was truly easy. I love recipes with so few ingredients! I served mine over rice a roni whole grain "roasted garlic italliano". VERY good! Read More
Rating: 5 stars
10/29/2011
Good! I added in 3 garlic cloves and crumbled the tofu. I love tofu but I don't love it in large chunks. I also cooked the tomato/mushrooms a few minutes longer and served it with pasta. I will make this again soon! Pros: Good flavors cheap fast and easy! Cons: None. Read More
Rating: 5 stars
10/29/2011
delicious This is a staple in my house. I make it once a week or sometimes every other week. It's so delicious and easy. I usually serve it with quinoa. If i have extra vegetables i'll add them in as well. Delicious! Pros: easy fast delicious Cons: none Read More