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Herbed Tofu in White Wine Sauce

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Submitted by LP31700

Herbed tofu simmered in a creamy white wine sauce made from a simple roux with milk and a hint of ground cloves. Served over pasta for a quick vegetarian dinner.

YIELD

1 servings

PREP

10 min

COOK

30 min

READY

40 min

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.

Ingredients

2 30
TABLESPOONS ML MARGARINE
1 ½ 23
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 118
CUP ML MILK
½ 118
CUP ML WHITE WINE *
1 1
WEDGE WEDGE ONION *
1 1
DASH DASH CLOVE
ground *
1 1
DASH DASH SALT *
1
X WATER
to taste *
½ 226.8
POUND 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 389g (13.7 oz)
Amount per Serving
Calories 632 64% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 384mg 16%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 22%
Sugars g
Protein 83g
Vitamin A 32% Vitamin C 1%
Calcium 170% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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