It's been a l-o-o-ng time since I've had marsala. So when I saw this I thought it was unique and decided to try it. Don't expect anything special. It's still tofu. But it was yummy!!! And if you are carnivorous, you could most certainly substitute in some chicken. The sauce really is delicious. I probably wouldn't make it again due to the tofu just being meh, but I would highly recommend it to those of you who want to use chicken instead.
Cooking Light, October 1998
2 cups Garden Brown Sauce
1/2 cup sweet Marsala -- divided
24 3/5 ounces extra-firm tofu -- drained
1/4 cup all-purpose flour
2 teaspoons olive oil -- divided
1 tablespoon fresh lemon juice
1/3 cup minced green onions
2 tablespoons chopped fresh parsley
4 cups hot cooked linguine -- (about 8 ounces uncooked pasta)
Chopped fresh parsley -- (optional)
Combine Garden Brown Sauce and 1/4 cup Marsala in a small saucepan; bring to a boil. Remove from heat; keep warm.
Slice tofu lengthwise into 8 (1/2-inch-thick) steaks. Dredge in flour. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of tofu; sauté 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining tofu. Stir in 1/4 cup Marsala and juice, scraping pan to loosen brown bits. Stir in brown sauce mixture, onions, and 2 tablespoons parsley. Arrange 1 cup pasta on each of 4 plates; top each with 2 tofu steaks and 1/2 cup sauce. Garnish with additional parsley, if desired.
Yield: 4 servings