Tofu with Tomato & Mushroom Sauce
Last week, we cooked tofu following this recipe, the tomato and mushroom sauce was very nice and yummy.
Yield
4 servingsPrep
8 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
tofu
extra-firm, preferably water-packed |
|
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| 1 ½ | cups |
tomatoes
coarsely chopped, 2 medium |
|
| 4 | ounces |
mushrooms
1 1/2 cups |
|
| 2 | tablespoons |
basil pesto
|
*
|
| 2 | tablespoons |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
tofu
extra-firm, preferably water-packed |
|
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 355 | ml |
tomatoes
coarsely chopped, 2 medium |
|
| 115.6 | ml/g |
mushrooms
1 1/2 cups |
|
| 3E+1 | ml |
basil pesto
|
*
|
| 3E+1 | ml |
feta cheese
crumbled |
|
Directions
Drain and rinse tofu; pat dry.
Slice the block crosswise into eight ½-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.
