Tofu with Tomato and Mushroom Sauce
Last week, we cooked tofu following this recipe, the tomato and mushroom sauce was very nice and yummy.
extra-firm, preferably water-packed
olive oil, extra-virgin
coarsely chopped, 2 medium
1 1/2 cups
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.