1/2 C red wine
 1 onion, chopped
 6 cloves garlic, pressed (or more, if you love garlic)
 1 can (10 oz) Ro-Tel tomatoes and chilies
 1 can (28 oz) tomatoes
 1/2 C red wine
 2 t oregano (or more)
 2 t basil (or more)
 2 t rosemary ( or more)
 2 bay leaves (I used fresh, but dried would also work)
 1 T sugar
 1/3 C dry TVP® granules
 4 oz lowfat tofu (see NOTE)
 freshly ground pepper, to taste
 salt, to taste
 garlic powder, to taste
 NOTE:  I froze the tofu first, then thawed it, squeezed it dry, then 
 crumbled it into the sauce.
 
 Saute onion and garlic in 1/2 C red wine over high heat until wine has 
 evaporated (don't get it too dry or it will burn).  Add tomatoes, another 
 1/2 C red wine, oregano, basil, rosemary and sugar.  Stir together, 
 reduce heat to medium, and taste.  Adjust seasonings.  Bring to a boil.  
 Sauce should be pretty soupy; add TVP® (no, I did not pre-soak TVP®).  
 Cover and reduce heat to a simmer.  Let cook for about 10 minutes, or 
 until TVP® has become soft.  Add crumbled tofu.  Heat through, then serve!
 
 One more note - go easy on the sugar.  A little goes a long way - I 
 started out using 2 teaspoons of sugar, then added an additional teaspoon 
 (3 teaspoons = 1 tablespoon).  The sugar adds a great deal to the balance 
 of the sauce.
 
 TVP is a registered trademark of Archer-Daniels-Midland Company.