Breaded Oven-Baked Tofu with Portobello Mushroom Gravy

• 1 13 cups hot vegetable stock
• 1/4 cup tamari soy sauce
• 2 scallions, thinly sliced, tops and 2 inches of green
• 2 tsp. granulated garlic
• 2 tsp. dried oregano
• 1/4 cup tomato paste
• 3/4 cup Cabernet
• 2 16-oz. pkgs. Chinese-style tofu, drained and cubed
• 13 cup yellow cornmeal
• 3 Tbs. whole wheat flour
• 3 Tbs. breadcrumbs, non-hydrogenated
• 1 Tbs. granulated garlic
• 2 tsp. dried oregano
• 3 dashes cayenne pepper

1. To make Cabernet Marinade: Combine vegetable stock, tamari soy sauce, scallions, garlic, oregano, tomato paste and Cabernet, and pour into large baking dish.
2. Place tofu into baking dish, and marinate several hours or overnight.
3. Remove tofu from marinade, and place in microwave-safe colander suspended over bowl.
4. Cover loosely with wax paper, and microwave on high 5 minutes.
5. Set aside.
6. Preheat oven to 400F.
7. Spray baking sheet with nonstick cooking spray.
8. To make Cornmeal Breading: Combine all ingredients in small bowl, and thoroughly coat tofu pieces.
9. Place breaded tofu on prepared pan in single layer.
10. Bake on middle rack 1 hour, turning over after 30 minutes.
11. Cook until golden brown, remove from oven and serve.

soy sauce, scallions, garlic, oregano, tomato paste, cabernet, yellow cornmeal, whole wheat flour, breadcrumbs, garlic, oregano, cayenne pepper

Taken from www.vegetariantimes.com/recipe/breaded-oven-baked-tofu-with-portobello-mushroom-gravy/ (may not work)