Categories: Vegetables, Sept. 
      Yield: 1 servings 
  
      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 
        x  Some water 
    1/2 lb Or so herbed tofu, cubed 
           (about 1.5 cm cubes) 
        x  Your favorite pasta, enough 
           For two servings 
  
  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. 
   
  From: Teresa Marie Esch .  rfvc Digest V94 
  Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, 
  TXFT40A@Prodigy.com using MMCONV.