Yield: 6 servings
1⁄4 cup olive oil
1 (14-oz.) package water-packed firm
marinated tofu, cut into
1⁄2 ” cubes
4 oz. assorted mushrooms, sliced
1⁄3 cup minced onion
2 cloves garlic, minced
1 tsp. chile flakes
16 oz. tomato sauce
3 Tbsps. Italian black olives, chopped
1⁄4 cup fresh basil, chopped
6 cups hot cooked spaghetti
- Heat 2 Tbsps. oil in a nonstick skillet over medium heat. Add tofu, 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 more minute.
- Add reserved tofu and tomato sauce and bring to a simmer. Cook for 20-30 minutes.
- Just before serving, add the olives and the basil. Serve over spaghetti with Parmesan cheese.
Submitted by The Soyfoods Council Tofu