• 2 Tbs. olive oil
• 1 onion, sliced
• 3-1/3 cups canned crushed tomatoes
• 1/2 cup dry white wine or vegetable stock
• 3 strips orange zest, each 5/2x1 inch
• 1/2 tsp. fennel seed
• 1/4 tsp. chili pepper flakes, crushed
• 1/2 tsp. salt (optional), or to taste
• 1 ounce firm tofu, cut into 1 inch slices

Preheat oven to 400°F. Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 5-7 minutes, or until tender. Stir in remaining ingredients, except tofu, and simmer 15 minutes, or until sauce is thickened. Remove from heat. While sauce is simmering arrange tofu in a lightly oiled baking dish. Season tofu with salt and pepper to taste. Pour sauce over tofu and bake 15 minutes or until bubbly.

Per serving: calories 141, fat 7.3g, 50% calories from fat, cholesterol 0mg, protein 2.9g, carbohydrates 13.6g, fiber 2.8g, sugar 7.6g, sodium 301mg, diet points 3.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.1

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The recommended wines are: Chablis, Chenin Blanc, or Beaujolais.