• 2 Tbs. vegetable stock or water
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 lb. firm tofu, cut into 1 inch pieces
• 1/4 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 2 cups canned crushed tomatoes
• 1-1/2 cups vegetable stock
• 3/4 tsp. salt (optional), or to taste
• 1/4 lb. white corn tortilla chips, coarsely broken, about 2 cups
• 1 cup shredded cheddar cheese
• 1 cup salsa

Preheat oven to 325°F. Combine stock, onion, and garlic in a heavy nonstick skillet over medium-high heat. Bring to a simmer. Cover, reduce heat to medium low and sauté 5 minutes, or until onion is softened. Stir in next 7 ingredients. Bring to a boil, mixing thoroughly. Reduce heat to medium low. Cover and simmer about 10 minutes, stirring occasionally. Stir in tortilla chips. Sprinkle with cheese. Bake 10 minutes or until cheese is melted. Serve with salsa.

Per serving: calories 384, fat 18.2g, 43% calories from fat, cholesterol 30mg, protein 19.1g, carbohydrates 35.8g, fiber 2.7g, sugar 7.4g, sodium 860mg, diet points 9.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 0.3, Lean meat: 1.0, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 0.8

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