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Spicy Tofu and Mushroom Spaghetti Sauce

Spicy Tofu and Mushroom Spaghetti Sauce

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
  1. In a nonstick skillet heat a little oil over medium heat. Add tofu and sauté until lightly browned. Remove from pan and reserve.

  2. 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.

  3. At service: Add olives and basil to sauce. Serve over spaghetti with Parmesan.

Recipe by Christopher Koetke, Kendall College, Chicago.

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