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 ...

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