If I can't be beautiful, I want to be invisible

Ingredients:

Extra Virgin Olive Oil
Veggie Shreds, Mozzarella flavor
Wonton skins
Extra firm tofu
Sun-dried tomato polenta (or plain, I just had this flavor on hand)
Fresh clove of garlic

First, I broke up a 2 inch thick rectangle of the extra firm tofu until it was the consistency of ricotta cheese, then mashed up about a 2 inch thick slice of the polenta. I put extra virgin olive oil into a small skillet, just enough to coat the bottom, and let it sit on high heat. While the oil got hot, I finely diced the garlic cloves.

I put these ingredients in the skillet, and dashed some oregano and basil on top, and let this mixture get pan fried. I set out about 10 wonton skins on foil placed on a cookie sheet, and brushed olive oil onto both sides of each wrapper before putting a pinch of the mozzarella in the middle of each one.

Then, taking the skillet off of the heat and letting it sit for about 5 minutes, I put a spoonful of the ingredients onto each prepared skin, folded them to make little triangles and pinched the ends closed. Baked at 375 degrees for 10-15 minutes, until they were golden brown.

Verdict: quite delicious, and my calculations put them at 45 calories each.