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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.
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