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 ...

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