Tofu with Tomato-Mushroom Sauce

Preparation

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.
3. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
4. 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.

Tips

Per serving: 190 calories; 14 g fat (3 g saturated fat, 2 g mono unsaturated fat); 6 mg cholesterol; 5 g carbohydrates; 14 g protein; 2 g fiber; 134 mg sodium; 246 mg potassium

Nutrition Bonus: Calcium (16% daily value), Folate (15% dv).

Exchanges: 1 vegetable, 1 medium-fat meat, 1 fat (mono)

Contributed by: EatingWell.com

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