In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Moderate

1/4 cup plus 2 teaspoons cornstarch, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 14-ounce block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
4 tablespoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon dried thyme
6 cups sliced cremini or white mushrooms (about 10 ounces)
1/2 cup dry Marsala wine (see Ingredient note)
1 cup vegetable broth or reduced-sodium chicken broth
1 tablespoon tomato paste

1. Preheat oven to 300°F.
2. Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
4. Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
5. Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.

NUTRITION INFORMATION: Per serving: 334 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 25 g carbohydrate; 11 g protein; 2 g fiber; 256 mg sodium; 562 mg potassium.
Nutrition bonus: Selenium (41% daily value), Calcium (25% dv), Potassium (16% dv), Iron (15% dv).

TIP: Ingredient Note: Marsala, a fortified wine, is a flavorful and wonderfully economical addition to many sauces. An opened bottle can be stored in a cool, dry place for months—unlike wine, which starts to decline within hours of being uncorked.

I have made this dish time and again. It's an exceptionally tasty dish and one that I recommend to all of my friends. I have even made this as a vegetarian option for a catered meal for 500. Whether it's for 2 or 200 it always meets with rave reviews. I highly recommed serving this dish with roasted sweet potatoes. The flavors are a superb combination.

Anonymous, Townsend, MA

I made this just the other day and I LOVED it! And so did my boyfriend, who typically turns his nose up at the idea of tofu. Served it with just regular mashed potatoes to share the marsala gravy and it was a huge hit! I will definitely make this one again!

Anonymous, Gainesville, FL

This is a favorite dish around my household! My husband and I both enjoy it, and we've served it to many guests who never would have tried tofu otherwise. They all loved it! We enjoy serving it with fresh mashed sweet potatoes and steamed broccoli.

Laura, Denver, CO

I can eat this over and over again!

Sam, Tampa, FL

Made this recipe for my son and he loved it. I followed the recipe exactly. I usually don't eat tofu myself, but it was delicious.

Helen, Queens, N.

I made this tonight with garlic mashed potatoes. The sauce was very good, although I wished I added a little bit of salt and crushed red pepper flakes to add more flavor. The dried thyme was very flavorful in the sauce. I love tofu, but i'm not sure I liked the coating that the flour-dredging added to the recipe; next time I might just sautee the tofu in a little hot oil until browned without the flour (although maybe this method makes the tofu absorb more oil?) I did make sure to press the tofu for at least 15 minutes under a heavy pan on paper towels before adding to the pan.

Anonymous, NC

I have never prepared tofu in this manner, but I really liked it. I think I will try it in place of chicken in "chicken parm" or with a sweet and hot stir fry sauce. The crispy crust is delicious! I put the tofu slices on a cookie rack in a baking sheet to help keep them crisp. I was surprised how much oil drained off, so I would advise doing that, rather than just placing them on the baking sheet. The sauce for this dish disappointed me. I think I would have preferred it without the tomato paste. I thought the tomato taste overwhelmed the mushrooms and marsala. My husband loved it tho, altho he has never eaten chicken marsala (it's a fave dish of mine, so that is why I didn't like this non-traditional take on the sauce). I took another reviewers suggestion and served it with baked sweet potatoes - very nice!

Elizabeth, Raleigh, NC

This is soooo good and easy to make.

Kristen, NY