This quick-to-fix dish will please family or friends.
|2 T||olive oil|
|1 lb||tofu (extra-firm, well drained)|
|1 cn||tomatoes (14.5-oz, diced with liquid)|
|1 1⁄2 c||mushrooms (sliced)|
|2 clv||garlic (minced)|
|1 t||basil (dried)|
|1 t||oregano (dried)|
|2 T||feta cheese (crumbled)|
|1||polenta (18-oz. tube, sliced 1/2-inch thick)|
Heat oil in a large, heavy skillet over medium heat. Crumble the tofu coarsely and add to hot skillet in a single layer. Cook, without stirring, until the tofu begins to brown, about 5 minutes. Stir gently to turn and continue cooking until uniformly golden brown. Add tomatoes, mushrooms, garlic, basil and oregano and cook about 5 minutes more. While sauce is cooking, brush polenta slices lightly with olive oil; place on broiler pan and broil a few minutes until toasted and golden. Stir feta cheese into sauce and serve over polenta slices.
Note: Sauce can be tossed with 1/2-pound cooked pasta rather than polenta if desired.