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 olives3/4 cup chopped fresh basil 18 cups hot cooked Soy7 SpaghettiGarnish 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. ...

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