1 lb. firm tofu
1 sm. onion
1 clove garlic
1 (12 oz.) pkg. mushrooms
1 1/2 c. broth or water with bouillon
1/4 c. Marsala wine
1 1/4 - 1 1/2 tbsp. flour
1 1/4 - 1 1/2 tbsp. butter
Pinch of oregano, parsley, thyme & basil
Salt or soy sauce & pepper to taste

Press tofu for 1/2 hour, put on cutting board in sink, put tofu on it and weight it. This will keep it from falling apart.

Dice onion and crush garlic, saute and set aside.

Slice mushrooms and saute; set aside.

Cut tofu into either 1/2" steaks or 1" cubes, then saute until light brown and set aside.

Make a roux with the flour and butter, slowly add the broth and Marsala.

Combine all ingredients in a pan and simmer, covered about 1/2 hour.

Serve with noodles or rice. Serves 4 to 6.