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Tofu With Tomato-Mushroom Sauce

Tofu With Tomato-Mushroom Sauce
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Sauteed tofu makes a simple fresh tomato-and-mushroom sauce hearty and substantial. Serve over polenta or toss with pasta.

Prep: 5 minutes | Total Time: 20 minutes
  • 14 ounces
    extra-firm tofu, preferably water-packed
  • 2 teaspoons
    extra-virgin olive oil
  • medium tomatoes, coarsely chopped (about 1 1/2 cups)
  • 1 1/2 cups
    sliced mushrooms, (4 ounces)
  • 2 tablespoons
    prepared pesto
  • 2 tablespoons
    crumbled feta cheese
  1. Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
  2. 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.
  3. 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.


Nutritional Information

Makes: 4 servings, 3/4 cup each
  • Calories190
  • Fat14 g
    • Saturated fat3 g
  • Cholesterol6 g
  • Carbohydrates5 g
    • Dietary fiber2 g
  • Protein14 g
  • Sodium134 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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