Herbed Tofu Cutlets

1 lb. fresh tofu
1 cup flour

For the Marinade:
1/2 cup red wine
1/2 cup white wine
2 Tbsp. tamari or soy sauce
1 tsp. garlic
2 bay leaves
1/2 cup water
1 Tbsp. dried sage

For the White Wash:
2 cups water
1 cup flour

For the Crumb Mixture:
1 1/2 cups bread crumbs
2 Tbsp. dried sage

• Press the tofu between 2 plates to remove excess water. Cut into 7 to 8 equal slices.
• Combine all the ingredients for the marinade in a bowl. Marinate the tofu for at least 4 hours.
• In a small bowl, whisk together the ingredients for the white wash until smooth.
• In another bowl, combine the ingredients for the crumb mixture. Have a third bowl filled with the remaining 1 cup of flour.
• Dip the tofu into the flour, into the white wash, and then into the crumb mixture. Place on a lightly oiled baking sheet. Bake in a 400ºF oven until golden brown, about 15 minutes.

Makes 2 to 3 servings