Instructions: NOTE: I froze the tofu first, then thawed it, squeezed it dry, then crumbled it into the sauce.

Saute onion and garlic in 1/2 C red wine over high heat until wine has evaporated (dont get it too dry or it will burn). Add tomatoes, another 1/2 C red wine, oregano, basil, rosemary and sugar. Stir together, reduce heat to medium, and taste. Adjust seasonings. Bring to a boil.

Sauce should be pretty soupy; add TVP (no, I did not pre-soak TVP).

Cover and reduce heat to a simmer. Let cook for about 10 minutes, or until TVP has become soft. Add crumbled tofu. Heat through, then serve!

One more note - go easy on the sugar. A little goes a long way - I started out using 2 teaspoons of sugar, then added an additional teaspoon

(3 teaspoons = 1 tablespoon). The sugar adds a great deal to the balance of the sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.