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Tofu with Tomato and Mushroom Sauce

Tofu with Tomato and Mushroom Sauce

Last week, we cooked tofu following this recipe, the tomato and mushroom sauce was very nice and yummy.













Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium


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


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.


* not incl. in nutrient facts



over 8 years

Last week, we cooked tofu following this recipe, the tomato and mushroom sauce was very nice and yummy. My husband and I both love this recipe, we are just talking tonight we will make it again. This time we will serve it with some whole wheat pasta.

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 12060% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 63mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 19g
Vitamin A 13% Vitamin C 15%
Calcium 39% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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