Let's Dish Episodes

Spicy Tofu And Mushroom Spaghetti Sauce

We "break the mold" and take tofu into areas you might not think about!

  • 8 ounces Italian marinated firm tofu, cut into " cubes
  • 1/4 cup olive oil
  • 4 ounces assorted mushrooms, sliced
  • 1/3 cup minced onion
  • 2 cloves of garlic
  • 1 teaspoon chile flake
  • 16 ounces tomato sauce
  • 3 tablespoons chopped Italian black olives
  • 1/4 cup chopped fresh basil
1. In a saute pan (non-stick works best), saute tofu in 2 tablespoons olive oil until lightly browned. Remove from pan.

2. Saute mushrooms in the same saute pan in 2 more tablespoons of olive oil.

3. When the mushrooms are 3/4 cooked, add the onion. Continue cooking until translucent.

4. Add garlic and cook 1 more minute.

5. Add chile flake and cook 1 more minute.

6. Add tofu and tomato sauce and bring to a simmer. Continue cooking at a simmer for 20-30 minutes.

7. Just before serving, add the olives and the basil.

8. Serve over whole wheat spaghetti pasta with a grating of Parmesan cheese.

Serves: 3

Per Serving (excluding unknown items): 211 Calories; 14g Fat (53.7% caloriesji-omfat); 9g Protein; 17g Carbohydrate; 4g Dietary Fiber; Omg Cholesterol; 997mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

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