Tofu with Hearty Tomato Sauce (3 points)
Source of Recipe
WW Community
Recipe Introduction
Makes 4 servings, 3/4 cup each.
Per serving: 136 calories; 9 g fat (2 g sat, 2 g mono); 6 mg cholesterol; 6 g carbohydrate; 9 g protein; 2 g fiber; 112 mg sodium.
List of Ingredients
(serve with whole wheat pasta or polenta)
2 tsp. extra-virgin olive oil
14 oz. extra-firm tofu, preferably water-packed
2 medium tomatoes, coarsely chopped (about 1 1/2 cups)
1 1/2 cups sliced mushrooms (4 oz.)
2 Tbsp. prepared pesto
2 Tbsp. crumbled feta cheese Recipe
1. Drain, rinse and pat dry one 14-ounce block of extra-firm tofu. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
2. Heat olive 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.
4. Remove from heat and stir in pesto and feta.
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