• 3 cups Italian style peeled tomatoes, drained and cut into wedges
• 1/2 tsp. sugar
• 1 Tbs. plus 1 tsp. unsalted butter
• 2 shallots, thinly sliced
• 1 tsp. olive oil
• 1 lb. firm tofu, cut into 1 inch slices
• 1/8 tsp. salt (optional)
• 2 cloves garlic, crushed to a paste
• 3 Tbs. parsley, minced

Sprinkle tomatoes with sugar and set aside. Melt butter in a heavy nonstick skillet over medium heat. Sauté shallots 2 minutes. Transfer shallots to a bowl and set aside. Heat oil in same skillet over medium heat. Sauté tofu 10-12 minutes, turning once, until tofu is lightly browned. Season tofu with salt and pepper to taste. Transfer tofu to a platter and keep warm. Return shallots to same skillet over medium heat. When hot, stir in tomatoes and garlic. Cook 3 minutes or until tomatoes are heated throughout. Remove from heat. Stir in parsley and pepper to taste. Spoon shallots and tomatoes over tofu.

Per serving: calories 159, fat 8.3g, 44% calories from fat, cholesterol 10mg, protein 9.8g, carbohydrates 13.6g, fiber 1.9g, sugar 5.1g, sodium 308mg, diet points 4.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 0.8

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The recommended wines are: Chianti, Fumé Blanc, or Chenin Blanc.