1 package (50 count) wonton wrappers
1 pound firm tofu, pressed and crumbled
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon dried garlic or 1 clove fresh, pressed
olive oil, as needed for frying
2 cups pasta sauce
1 cup black olive slices or chunks
1. Place spinach in a bowl and mix well with tofu and spices. Set aside for at least 1 hour (will sit happily overnight in fridge) to let flavors blend.
2. Fill wonton wrappers with about 1 tablespoon filling, fold over, and crimp well. Pan fry in nonstick pan with a little olive oil until golden.
3. Place in serving dish. Cover with pasta sauce and sprinkle with olive chunks.