14 oz extra firm tofu, pressed (here’s how to press tofu, I wrap it in a kitchen towel, too.)

For the marinade
3 tablespoons tamari (or soy sauce)
1 1/4 cups veggie broth
1/4 cup red wine vinegar
1 tablespoon olive oil

For The Crust:
1 oz dried porcini mushrooms
1/4 cup fine bread crumbs
Pinch each tarragon, rosemary, thyme crushed with your fingers
1/8 teaspoon salt
Several dashes fresh black pepper
1 clove garlic, finely minced

For the Shallot Gravy:
2 tablespoons olive oil
2 cloves garlic, minced
2 cups shallot, thinly sliced
1/4 cup leftover porcini/breadcrumb mixture
1 3/4 cups vegetable broth
1/4 cup of the tofu marinade

You’ll also need:
Extra olive oil for cooking