Tofu with Tomato and Mushroom Sauce

1. 1

   Drain and rinse tofu; pat dry.

2. 2

   Slice the block crosswise into eight 1/2-inch-thick slabs.

3. 3

   Coarsely crumble each slice into smaller, uneven pieces.

4. 4

   Heat oil in a large nonstick skillet over high heat.

5. 5

   Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.

6. 6

   Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.

7. 7

   Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

8. 8

   Remove from the heat and stir in pesto and feta.

* Per serving · 4 servings · Values may vary.

No additional tips available.