Serves 4 Cook Time 25 minutes
14 oz extra-firm tofu, water-packed
2 tsp extra-virgin olive oil
2 medium tomatoes, coarsely chopped
1 1/2 C (4 oz) sliced mushrooms
2 Tbsp prepared pesto (available in the vegetable section of the grocery store)
2 Tbsp crumbled feta cheese
- Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
- Heat 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.
- Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Remove from the heat and stir in pesto and feta.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center