Tofu with Tomato-Mushroom Sauce



  • 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


  1. Drain and rinse tofu; pat dry. Slice the block crosswise into eight pieces. Coarsely crumble each slice into smaller, uneven pieces.
  2. Heat oil in a large skillet over high heat. Add tofu and cook in a single layer until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then continue cooking until all sides are golden brown, 5 to 7 minutes.
  3. Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes. Remove from the heat and stir in pesto and feta.
  4. Serve over pasta or rice.


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