Recipe - Herbed Tofu In White Wine Sauce

2 tablespoon (soy) margarine
1 One half tablespoon Flour
One half cup (soy) milk
One half cup White wine
1 Wedge of onion left in one
piece (I can't tolerate
much onion; so I used
about a 4cm x 2cm wedge)
1 ds Ground cloves
1 ds Salt
Water
One half pound Herbed tofu; cubed (about
1.5 cm cubes); more or less
Your favorite pasta; enough
for two servings

My local natural foods store carries locally made herbed tofu. I think
there is a more national brand that makes it too, but I don't know the
name. It tastes like it has fennel, garlic, black pepper, basil, and maybe
sage (i.e. sausagelike spices). I suppose if you couldn't find it you
could make your own by crumbling the regular tofu with the spices and
marinating for a few hours.

Melt margarine in pan and wisk in flour. Cool a bit and then wisk in wine
and (soy)milk. Add onion, cloves, and salt to sauce and stir over low heat
until sauce is slightly thickened. If it gets too thick, add some water.
Add tofu and simmer while you cook the pasta. Serve tofu and sauce over
pasta, giving the onion to the person who likes them more.

TME9U@GALEN.MED.VIRGINIA.EDU

(TERESA MARIE ESCH)

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