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

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.