Tofu with Tomato-Mushroom Sauce

Tofu with Tomato-Mushroom Sauce

9 Reviews
From: EatingWell Magazine, February/March 2005

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

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 14 ounces extra-firm tofu, preferably water-packed
  • 2 teaspoons extra-virgin olive oil
  • 2 medium tomatoes, coarsely chopped (about 1½ cups)
  • 1½ cups sliced mushrooms, (4 ounces)
  • 2 tablespoons prepared pesto
  • 2 tablespoons crumbled feta cheese


  • Active

  • Ready In

  1. Drain and rinse tofu; pat dry. Slice the block crosswise into eight ½-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 information

  • Serving size: ¾ cup
  • Per serving: 190 calories; 14 g fat(3 g sat); 2 g fiber; 5 g carbohydrates; 14 g protein; 16 mcg folate; 6 mg cholesterol; 3 g sugars; 0 g added sugars; 582 IU vitamin A; 10 mg vitamin C; 140 mg calcium; 2 mg iron; 125 mg sodium; 246 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable 1 medium-fat meat 1 fat (mono)

Reviews 9

January 14, 2014
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By: EatingWell User
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?
June 25, 2013
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By: EatingWell User
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!
September 15, 2011
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By: jsigrist2
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
January 24, 2011
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By: deelim2525
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.
August 24, 2010
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By: EatingWell User
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!
August 17, 2010
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By: EatingWell User
This was delicious as well as very quick and easy!
July 02, 2010
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By: EatingWell User
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!
June 23, 2010
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By: EatingWell User
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.
April 07, 2010
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By: jmpasch
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.
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