Spicy Tofu and Mushroom Spaghetti Sauce
Photo: The Soyfoods Council
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.
blog comments powered by Disqus
Want to use this article? Click here for options!
© 2008 Penton Media Inc.
Recipes in This Issue
Recipe Searchadvertisement
IDEAS Conference 2008
Frequently Requested
- FM's 2008 Top 50 Management Companies
- Outlook 2008: Navigating Turbulant Times
- FM's 2007 Best Concept Awards
