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Herbed Tofu In White Wine Sauce

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CATEGORY CUISINE TAG YIELD
Dairy Pasta 2 Servings

INGREDIENTS

2 T soy margarine
1 1/2 T Flour
1/2 c soy milk
1/2 c 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
1/2 lb Herbed tofu, cubed about
1.5 cm cubes more or
less
Your favorite pasta, enough
for two servings

INSTRUCTIONS

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. sausage-like 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)  REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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