Tofu with Tomato and Mushroom Sauce

• 14 ounces tofu extra-firm, preferably water-packed
• 2 teaspoons olive oil, extra-virgin
• 1 1/2 cups tomatoes coarsely chopped, 2 medium
• 4 ounces mushrooms 1 1/2 cups
• 2 tablespoons basil pesto
• 2 tablespoons feta cheese crumbled

1. Drain and rinse tofu; pat dry.
2. Slice the block crosswise into eight 1/2-inch-thick slabs.
3. Coarsely crumble each slice into smaller, uneven pieces.
4. Heat oil in a large nonstick skillet over high heat.
5. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.
6. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
7. Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
8. Remove from the heat and stir in pesto and feta.

extrafirm, olive oil, tomatoes, mushrooms, basil pesto, feta cheese

Taken from recipeland.com/recipe/v/tofu-tomato-mushroom-sauce-49780 (may not work)