YEILD: 18 servings
3/4 cup olive oil, divided
3 (14 oz.) package water-packed firm tofu, cut into 1/2" cubes
12 oz. assorted mushrooms, sliced
1 cup minced onion
6 garlic cloves, minced
3 tsp. chile flakes
48 oz. tomato sauce
9 Tbsps. chopped Italian black olives
3/4 cup chopped fresh basil
18 cups hot cooked Soy7 Spaghetti
Garnish with grated Parmesan cheese
1. Heat 6 Tbsps. oil in a nonstick skillet over medium heat. Add tofu, sautè until lightly browned. Remove from pan and reserve.
2. Add remaining oil, mushrooms, onion and garlic to skillet; sautè 5 minutes. Add chile flakes and cook 1 more minute.
3. 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 garnish with grated Parmesan cheese.
Recipe from Chef Christopher Keotke, Dean, Kendall College, Chicago, IL
Photo: Karry Hosford / Soy Foods council
