1 lb. tofu
1 c. vegetable broth
2 mushrooms, sliced
1 clove garlic, minced
1/2 c. white wine
2 green onions, chopped
2 tbsp. lemon juice
2 tbsp. capers
2 tbsp. olive oil
Flower to coat tofu

Drain and rinse the tofu. Slice into 1/2 inch slices. Marinate the tofu slices in the vegetable broth for 1 1/2 hours. Place the slices on a paper towel and press for 30 minutes with a weighted plate. Drench in the flour to coat the slices. Saute in the 2 tablespoons of olive oil until brown. Remove the tofu cutlets and warm in an oven at 200 degrees.

Deglaze the pan with the white wine. Add the lemon juice, mushroom, capers, and garlic. Boil until the liquid reduces by one half. Pour sauce over the top of the cutlets. Serves 4.