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Spicy Tofu and Mushroom Spaghetti Sauce

Another winning recipe from Chef Chris Koetke—one that kids are sure to love. You can find marinated tofu in the produce section of most supermarkets. Serve with Soy7 soy enhanced pasta or regular pasta. You can also use the Italian marinated firm tofu in place of the plain.

Ingredients 1 (14-ounce) package water-packed firm tofu, cut into ½” cubes

¼ cup olive oil

4 ounces assorted mushrooms, sliced

1/3 cup minced onion

2 garlic cloves, minced

1 teaspoon chile flakes

16 ounces tomato sauce

3 tablespoons chopped Italian black olives

¼ cup chopped fresh basil

6 cups hot cooked Soy7 spaghetti

Instructions Heat 2 tablespoons 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 20-30 minutes. Just before serving, add the olives and the basil.Serve over spaghetti with Parmesan cheese.

Notes Yield: 6 servings

CALORIES 26 (7% from fat); FAT 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); PROTEIN 3.9g; CARBOHYDRATE 24.7g; CHOLESTEROL 4mg; IRON 1.4mg; SODIUM 227mg; CALCIUM 20mg;

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