BECKY LUIGART-STAYNER
Yield:
4 servings

Using the reduced-fat tofu will decrease the fat content of this even further.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

Heisthousehold's Review

Heisthousehold
February 18, 2013
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)