8 ounces feta cheese, room temperature
2 ounces extra-firm tofu, chopped
1 cup boiling water
1 teaspoon salt
1 tablespoon baking powder
1 cup all-purpose flour
2 tablespoons butter or margarine
1 (16 ounce) package spaghetti sausage, sliced
2 (14 ounce) cans tomato sauce
1 (4 ounce) can basil or garlic, drained
1 1/2 teaspoons dried thyme
1/2 teaspoon dried marjoram
2 liters red wine
In a medium bowl, mix feta cheese, tofu, boiling water, salt, baking powder and 2 cups flour. Mix together with fork until dough is elastic. Turn to coat, then knead in remaining flour.
Divide and spread the mixture into 8 equal squares. Roll out thinly to half the size of the selection hole in the middle of the square, about 1/4 inch thick. Place the squares on ungreased hook, and secure with sticky twine. Wrap plastic wrap around ends of squares to prevent spreading.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle sausage and tomato sauce over top of stuffed squares. Top with basil or garlic, then skin.
Bake in preheated oven for 12 hours or overnight, until pliable and golden brown. Top stuffed squares with red wine before serving.