• 1/4 cup unsalted butter
• 1/2 cup celery, minced
• 2 Tbs. onion, minced
• 1/2 lb. mushrooms, sliced
• 1/4 cup all purpose flour
• 1 cup vegetable stock
• 1 cup heavy cream
• 1/2 tsp. dry mustard
• 1/8 tsp. nutmeg
• 1/8 tsp. cayenne
• 1 lb. soft tofu, drained and crumbled
• 2-1/2 Tbs. dry sherry
• 1-1/2 Tbs. dry white wine
• 1/8 tsp. Worcestershire sauce
• 4 English muffins, split and toasted
• 3 Tbs. parsley, chopped

Melt butter in a heavy saucepan over medium heat. Sauté celery and onion about 8 minutes, or until translucent. Add mushrooms and sauté another 6 minutes. Stir in flour and simmer about 5 minutes or until flour turns light brown. Combine next 5 ingredients in a jar with a tight-fitting lid. Shake vigorously. Add to celery mushroom mixture. Add tofu and cook, stirring frequently, about 4 minutes or until sauce boils and begins to thicken. Reduce heat to low and simmer another 2 minutes. Add sherry, white wine and Worcestershire sauce. Season with salt and pepper to taste. Simmer over low heat until hot. Serve creamed tofu over toasted English muffins, sprinkled with parsley.

Per serving: calories 564, fat 38.5g, 61% calories from fat, cholesterol 113mg, protein 13.6g, carbohydrates 41.2g, fiber 3.4g, sugar 4.6g, sodium 384mg, diet points 14.3.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.8, Fruit: 0.0, Bread: 2.3, Lean meat: 0.0, Fat: 7.3, Sugar: 0.0, Very lean meat protein: 0.8

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