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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

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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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