4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Chopped fresh parsley (optional)
How to Make It
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.
I love chicken Marsala and was hoping for that "tang" with this. It was ok but I would definitely add some spices to the flour mixture that you dredge the tofu in. I also did my tofu steaks thinner than 1/2" so they were a little more firm (like chicken)
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