Spicy Tofu and Mushroom
Spaghetti Sauce
Makes 6 servings
Chef Koetke created this recipe to feature plain
or Italian-seasoned tofu. Serve with ADM Soy7 (soy enhanced) pasta.
1/4 cup olive oil, divided
1 (14-ounce) package water-packed firm tofu, cut into
1/2-inch cubes
4 ounces assorted mushrooms, sliced
1/3 cup minced onion
2 cloves garlic, minced
1 teaspoon red chile flakes
1 (16-ounce) can tomato sauce
3 tablespoons chopped Italian black olives
1/4 cup chopped fresh basil
6 cups hot cooked Soy7 Spaghetti*
Grated Parmesan cheese, for garnish
In large nonstick skillet over medium heat, heat 2 tablespoons
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 the Soy7 spaghetti.
Garnish with grated Parmesan.
Calories 380 (33% from fat); Fat 14g (sat
1.8g, mono 7.8g, poly2.6g);
Protein 13g; Carbohydrate 51g; Fiber 4 g; Cholesterol 0 mg; Iron
4 mg; Sodium 480 mg; Calcium 110 mg.