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Tofu with Tomato-Mushroom Sauce

Yield
Servings
Prep time
20 mins
Course
Entrée
Special Diets
Vegetarian
Food Allergies
Gluten-free
Source

Recipe adapted from Eating Well magazine

Description

This quick-to-fix dish will please family or friends.

Ingredients

2 Tolive oil
1 lbtofu (extra-firm, well drained)
1 cntomatoes (14.5-oz, diced with liquid)
1 1⁄2 cmushrooms (sliced)
2 clvgarlic (minced)
1 tbasil (dried)
1 toregano (dried)
2 Tfeta cheese (crumbled)
1 polenta (18-oz. tube, sliced 1/2-inch thick)

Instructions

Preheat broiler. 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.

Notes

Note: Sauce can be tossed with 1/2-pound cooked pasta rather than polenta if desired.