YIELD: 6 servings
|¼ cup||olive oil, divided|
|1||14-oz. package water-packed firm tofu, cut into ½” cubes|
|4 oz.||sliced assorted mushrooms|
|⅓ cup||minced onion|
|2||garlic cloves, minced|
|1 tsp.||chile flakes|
|16 oz.||tomato sauce|
|3 Tbsps.||chopped Italian black olives|
|¼ cup||chopped fresh basil|
|6 cups||hot cooked soy-enhanced spaghetti|
|Grated Parmesan as needed|
In a nonstick skillet heat a little oil over medium heat. Add tofu and sauté until lightly browned. Remove from pan and reserve.
Add remaining oil, mushrooms, onion and garlic to skillet; sauté 5 minutes. Add chile flakes and cook 1 additional minute. Add reserved tofu and tomato sauce and bring to a simmer. Cook for 20 to 30 minutes.
At service: Add olives and basil to sauce. Serve over spaghetti with Parmesan.
Recipe by Christopher Koetke, Kendall College, Chicago.