Tofu Marsala

1. Tofu: Squeeze excess water from tofu, then slice into 1/4-inch slices. Pat dry with a paper towel.
2. In a bowl mix flour, breadcrumbs, and salt, and pepper. To another bowl, add nondairy milk (enough to be able to dip tofu pieces). Dip tofu slices into milk, then into flour mixture to coat. Place tofu on a generously oiled baking sheet.
3. Bake at 400 degrees F for 20 minutes, or until tofu is crispy and golden brown. (If you don’t care about the fat and want it to be extra yummy, you can fry the tofu in about an inch of HOT oil in a small saucepan and then set on a paper towel to drain.)
4. Sauce: Heat olive oil (enough to coat the bottom of the pan) in a large sauté pan over medium heat. Add onion; cook until softened and starting to brown slightly. Add garlic; cook 1 minute. Add mushrooms; cook until they begin to sweat. Add Marsala wine.
5. In a small bowl, mix cornstarch and water; add to sauce mixture slowly. Add salt, pepper, and sugar; bring to a boil and then simmer over low heat until sauce thickens.
6. To Serve: On a large plate, place pasta, then tofu slices on top, and top with a generous amount of sauce.
Source of recipe: I created this myself in an attempt to veganize one of my boyfriends favorite meat meals, chicken marsala.