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

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 5 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 136 calories; 9 g fat (2 g sat, 3 g mono); 6 mg cholesterol; 6 g carbohydrate; 9 g protein; 2 g fiber; 111 mg sodium.

Nutrition bonus: Calcium (16% daily value), Folate (15% dv).

1/2 Carbohydrate Serving

This was quite good, especially because I had good, fresh tomatoes from my garden and I'd recently made a batch of pesto. I served it over wholewheat couscous.

Anonymous, Zionsville, IN

This dish is very tasty. I especially like the tomatoes and mushrooms added to the tofu. The pesto and feta cheese certainly top the dish off. I like tofu crumbled as it takes on the taste of the foods it is cooked with. I would recommend this to die-hard vegetarians or to those just trying a vegetarian diet.

Anonymous, Butler, PA