Yeah, I don't like boiled wonton wrappers. I found that out tonight - I used them to make ravioli, but didn't like their slimyness. But the filling/sauce was good over pasta, so here that is!
Adapted from WTHDAVEA
For the tofu mixture: wilt 1/2 bunch spinach. Mix with 10 oz crumbled tofu, nooch, nutmeg, parsley, and pepper.
For the sauce: mix 2 tbsp corn starch with Silk, and add that to a kettle with more Silk and Toffuti sour cream. Turn to medium heat, and keep stirring until it gets really thick.
Heat the tofu, and serve with the sauce over pasta.