Herbed Tofu in White Wine Sauce

This tofu pasta dish builds a simple white wine sauce from scratch using a roux of margarine and flour, then whisking in white wine and milk until smooth and slightly thick. A dash of ground cloves adds an unexpected warm, spicy undertone that pairs surprisingly well with the herbed tofu.

The sauce comes together in one pan. Melt the margarine, whisk in the flour, let it cool briefly so it doesn’t seize, then add the wine and milk gradually. Stirring over low heat is key here. Rush it on high and you’ll get lumps. An onion wedge simmers right in the sauce, releasing its sweetness into the liquid as the tofu heats through.

Cook your pasta while the tofu simmers in the sauce, and dinner is on the table in about 30 minutes. The sauce should coat the back of a spoon. If it thickens too much, loosen it with a splash of water.

Kitchen Tips

• Use herbed or pre-seasoned tofu for this recipe. Plain tofu works but won’t have the same depth of flavor baked into it.
• Whisk the flour into the melted margarine until there are no dry spots before adding liquid. This prevents lumpy sauce.
• Ground cloves are potent. A dash is all you need. Too much will overwhelm the wine and tofu.
• Use soy milk instead of dairy milk to make this fully vegan.

Variations

• Mushroom addition: Sauté sliced mushrooms with the onion for an earthy, more substantial sauce.
• Lemon herb: Add a squeeze of lemon juice and fresh dill to the finished sauce for a brighter, springtime version.