• 3 Tbs. olive oil
• 1 lb. tofu, patted dry and cut into 1/2 inch thick slices
• 1 scallion, trimmed and minced
• 2 shallots, minced
• 3/4 cup dry red wine or vegetable stock
• 2 Tbs. unsalted butter
• 1 Tbs. parsley, minced

Heat oil in a heavy nonstick skillet over medium high heat. Sauté tofu 4-5 minutes per side or until golden. Transfer tofu to a platter and keep warm. Discard oil from skillet. Reduce heat to medium low. Sauté scallion and shallots 1 minute. Add wine or vegetable stock to skillet, stirring with a wooden spoon to deglaze. Increase heat to high. Boil mixture 3 minutes or until reduced by half. Season to taste with pepper. Remove from heat and stir in butter and parsley. Serve tofu steaks with sauce.

Per serving: calories 270, fat 21.4g, 76% calories from fat, cholesterol 16mg, protein 9.8g, carbohydrates 5.1g, fiber 1.7g, sugar 1.6g, sodium 14mg, diet points 7.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 4.6, Sugar: 0.0, Very lean meat protein: 1.1

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