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Spicy Tofu and Mushroom Spaghetti Sauce

 
1/4 cup olive oil, divided
1 pkg. (14 oz.) water-packed firm tofu, cut into 1/2-inch cubes
4 oz. assorted mushrooms, sliced
1/3 cup minced onion
2 cloves garlic, minced
1 tsp. red chile flakes
16 oz. can tomato sauce
3 Tbsp. chopped Italian black olives
1/4 cup chopped fresh basil
Grated Parmesan cheese, for garnish

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.

 


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