Tofu with Tomato-Mushroom Sauce

Source / Author: Hearst Communications, Inc. (Website)

Ingredients:

• 14 ounces extra-firm tofu
• 2 teaspoons extra-virgin olive oil
• 2 each medium tomatoes
• 1 1/2 cups sliced mushrooms
• 2 tablespoons prepared pesto
• 2 tablespoons crumbled feta cheese

Instructions:

1. Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice.
2. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer until golden brown on bottom, about 5 minutes. Gently stir and continue cooking until all sides are golden brown.
3. Add tomatoes and mushrooms and cook until vegetables are just cooked, 1 to 2 minutes more.
4. Remove from the heat and stir in pesto and feta.