Tofu with Tomato & Mushroom Sauce

Directions

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.