A recipe from dinner tonight. When traditional red sauce — I am now a Barilla man — from overuse loses its appeal, I try new things. Most turn out OK. Of my concoctions to this point, none have been so pleasing as this.

I think it resembles parmesan in some way, though I because I have not intentionally eaten any cheese in over five years I cannot say this with certainty.

• 2 tablespoons margarine
• 2/3 cup chopped frozen spinach
• 1/3 package firm tofu
• 1/2 cup flour
• 1/3 cup water
• 1 tablespoon garlic salt
• 2 teaspoons dillweed
• 2 teaspoons basil
• Pasta to your liking

Or thereabouts. Warm margarine in frying pan. Add frozen spinach, separate with fork or spatula. Slice tofu shoestring-potato width or otherwise; you’ll be mashing it anyway. Add tofu, mix and mash (like lumpy mashed potatos). Continue to separate spinach. Add flour, water. Mix. Add everything else. Mix. Heat to 250°.

By now your pasta should require draining. Do this.

Set pasta on plate. Spoon or spatula sauce over pasta. Mix if desired.

Serves 1.