In large nonstick skillet over medium heat, heat 2 Tbsp. of the olive oil. Add tofu and sauté until browned. Remove from pan and set aside. Add remaining oil, mushrooms, onion, and garlic to skillet and sauté 5 minutes. Add chile flakes and cook 1 minute. Add tofu and tomato sauce and heat to simmer. Cook for 20 to 30 minutes. Stir in olives and basil just before serving over spaghetti. Garnish with grated Parmesan. Makes 6 servings.