Tofu Marsala

Ingredients

• 2 cups Garden Brown Sauce
• 1/2 cup sweet Marsala, divided
• 2 (12.3-ounce) packages 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)

Preparation

1. Combine Garden Brown Sauce and 1/4 cup Marsala in a small saucepan; bring to a boil. Remove from heat; keep warm.
2. 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.