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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


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

3/4 cup
190 calories; protein 13.9g; carbohydrates 5g; dietary fiber 2.3g; sugars 2.6g; fat 14g; saturated fat 2.8g; cholesterol 6.1mg; vitamin a iu 582.1IU; vitamin c 9.8mg; folate 16.1mcg; calcium 139.9mg; iron 2.3mg; magnesium 10.7mg; potassium 246.4mg; sodium 124.8mg; thiamin 0.1mg.

1 vegetable
1 medium-fat meat
1 fat (mono)