| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
(soy) margarine |
| 1 1/2 |
tb |
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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