Spicy Tofu and Mushroom Spaghetti Sauce

1/4 (one-quarter) cup olive oil
1 14-ounce package firm tofu, cut into 1/2-(one-half)inch cubes
4 ounces assorted mushrooms, sliced
1/3 cup minced onion
2 cloves garlic, minced
1 teaspoon red chili flakes
1 16-ounce can tomato sauce
3 Tablespoons chopped Italian black olives
1/4 (one-quarter) cup chopped fresh basil
6 cups hot cooked soy spaghetti
Grated Parmesan cheese or Soy Parmesan

Heat two tablespoons oil in a large nonstick skillet over medium heat. Add tofu and cook until browned. Remove from pan and set aside. Add remaining oil, mushrooms, onion and garlic to skillet and cook five minutes. Add chili flakes and cook one minute. Add prepared tofu and tomato sauce and heat to simmer. Cook for 20 to 30 minutes. Stir in olives and basil just before serving over hot soy spaghetti. Garnish with grated Parmesan. Yields six servings.