By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
166 cal · 35 min
Tofu With Tomato-Mushroom Sauce
Recipe GLPRabbff86be7476f
A savory vegetarian main course featuring pan-seared extra-firm tofu topped with a fresh tomato and mushroom sauce enriched with pesto and feta cheese. This dish is naturally low in carbohydrates and works beautifully as a light, protein-rich meal.
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Ingredients
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
1 1/2 cups sliced mushrooms, about 4 ounces
2 medium tomatoes, coarsely chopped, about 1 1/2 cups
2 tablespoons prepared pesto
2 tablespoons crumbled feta cheese
Directions
Drain the tofu and wrap it in a clean kitchen towel or paper towels. Gently press to remove excess moisture. Cut the tofu into 3/4-inch thick slices or cubes.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully arrange the tofu pieces in a single layer and cook for 4-5 minutes on each side until golden brown and lightly crispy. Transfer to a plate.
In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes over medium-high heat, stirring occasionally, until they begin to soften and release their moisture.
Add the coarsely chopped tomatoes to the mushrooms and cook for 3-4 minutes, stirring gently, until the tomatoes begin to break down and release their juices. The mixture should look saucy but chunky.
Stir in the prepared pesto until well combined with the tomato-mushroom mixture. Cook for 1-2 minutes just to warm through and meld the flavors.
Return the tofu pieces to the skillet, gently nestling them into the sauce. Let everything warm together for 1-2 minutes.
Divide the tofu and sauce among four serving plates. Top each portion with 1/2 tablespoon of crumbled feta cheese and serve warm.
Comments
Tofu, mushrooms, tomatoes, and feta are all standard at Harris Teeter, Food Lion, Kroger, and Walmart, so no special stops are needed. At roughly $2 to $2.50 per serving—driven mainly by the feta and decent-quality tofu—this lands comfortably on a weeknight budget. The thirty-five-minute claim is honest if you press tofu and chop ingredients in parallel, but allow forty-five minutes if you are not practiced with tofu pressing. The dish reheats unevenly (the sauce will separate slightly from the tofu) so it is better eaten fresh the same night, which matters if you are counting on leftovers for tomorrow.
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