Herbed Tofu in White Wine Sauce
Yield
1 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
white wine
|
*
|
| 1 | Wedge |
onions
|
*
|
| 1 | dash |
cloves
ground |
*
|
| 1 | dash |
salt
|
*
|
| 1 | x |
water
|
*
|
| ½ | pound |
tofu
herbed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 23 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
white wine
|
*
|
| 1 | Wedge |
onions
|
*
|
| 1 | dash |
cloves
ground |
*
|
| 1 | dash |
salt
|
*
|
| 1 | x |
water
|
*
|
| 226.8 | g |
tofu
herbed |
|
Directions
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.
