Method

Cut tofu into 4 equal pieces, place between 2 clean kitchen towels, weigh with a plate and 2 heavy food cans for 20 minutes;. After 20 minutes, drain well.  Cut each slice into 1/2-inch squares and brown quickly in 1 tablespoon olive oil; set aside. 

Meanwhile, discard spinach stems, coarsely cut leaves into squares or pieces and submerge them into a sink-full cold water. Set aside until needed.  

Heat remaining oil in large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add tofu, tomatoes with their juices and simmer until slightly thickened, about 10 minutes. Stir in Italian herbs, and 1/3 cup basil.   Season to taste with salt and pepper.  

Stir ricotta cheese in medium saucepan over medium-low heat until just heated through. Pick spinach up out of the cold water (gritty dirt has fallen to bottom of sink)* and stir into cheese. Add mozzarella cheese; stir just until melted, about 1 minute.   Season to taste with pepper.

Spoon 1/4 cup sauce into bottom of each of 4 wide shallow soup bowls. Place 1 egg roll noodle in each bowl. Top with 1/4 of cheese mixture, then another egg roll noodle. Divide remaining sauce among bowls. Sprinkle with Parmesan and remaining 2 tablespoons fresh basil.  

* If preferred, add whole leaves to cold water, swish well, and pick up out of water.  Drain and rinse sink well, and fill with cold water again.  Coarsely cut up the spinach, submerge it in the cold water again and set aside until needed.

Contributor:  Lillian Julow

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