Cut tofu into about eight cutlets (they should be a little more than 1/2" thick). Drizzle a bit of the soy sauce over both sides of each cutlet. Put flour into a bowl. Dip the cutlets into the flour on both sides, shaking off excess flour. Set them aside. In a skillet large enough for all the cutlets (or at least two waves of four!), heat the oil, garlic, and mushrooms. Keep cooking the mushrooms until they are browned. Add the veggie broth partway through cooking the mushrooms. You can also add a bit of salt and pepper now. As the mushrooms are nearly cooked, add the miso (which provides a great tanginess but isn't absolutely essential if you can't find it), margarine, and marsala wine. Keep stirring the sauce so it doesn't stick to the skillet! When the mushrooms are done, add the tofu cutlets. You'll want to keep flipping them every so often, making sure they really marinate in the sauce as they cook. You can now add the lemon juice and more pepper! Keep cooking until the sauce is a bit thick and the tofu is cooked through. Serve with some pasta or the grain of your choice and a dark green like spinach or collard greens, and you'll have a wonderful supper!
Source of recipe: This was inspired by a recipe from the great blog "What the Hell Does a Vegan Eat Anyway?" Check it out at http://veganmenu.blogspot.com/2007/07/tofu-marsala-green-beans-yukon-pot... [1]!