Spicy Tofu and Mushroom Spaghetti Sauce

Karry Hosford
  • Yield: 6 servings


1 (14-ounce) package water-packed firm tofu, cut into ½” cubes
1/4cup olive oil
4ounces assorted mushrooms, sliced
1/3cup minced onion
2 garlic cloves, minced
1teaspoon chile flakes
16ounces tomato sauce
3tablespoons chopped Italian black olives
1/4cup chopped fresh basil
6cups hot cooked spaghetti


  1. Heat oil in a nonstick skillet over medium heat. Add tofu, sauté until lightly browned.  Remove from pan and reserve. Add remaining oil, mushrooms, onion and garlic to skillet; sauté 5 minutes. Add chile flakes and cook 1 more minute. Add reserved tofu and tomato sauce and bring to a simmer.  Cook for 20 to 30 minutes. Just before serving, add the olives and the basil. Serve over spaghetti with Parmesan cheese.

Recipe by Chef Chris Koetke, courtesy of The Soyfoods Council