2 (10 oz.) pkg. gyoza (round) or wonton (square) skins
1 lb. tofu
2 scallions
1 bunch greens
Spaghetti sauce
Parmesan cheese

Kale, collard, mustard or spinach, etc. or 1 package frozen chopped spinach, thawed and squeezed as dry as possible.

Chop greens fine and place in pan. Chop scallions and add. Cook a few minutes until tender, adding water only, if necessary to keep it from burning. Turn off heat, remove lid to allow any liquid to evaporated. Mash tofu and mix with greens.

Lay a gyoza skin on work surface. Place about a teaspoon of tofu filling in middle and moisten edges with your finger dipped in water. Top with another skin. Line up edges and press around edges with fork to seal. Boil a large pot of water and drop the raviolis in a few at a time.

Cook about 2 minutes or al dente. Remove with slotted spoon to heated plate. Cover with a few tablespoons of sauce and a sprinkling of Parmesan and serve immediately.