This recipe, from Vegan Planet, was certainly yummy, but it struck us as more of a breakfast than a dinner meal. The tofu had a pancake-like texture and the amaretto gave it a sweet, syrup-y taste. It was delicious, but I could see serving it for breakfast or brunch, rather than dinner.

INGREDIENTS:
1-16 oz (I used 14 oz) pkg extra firm tofu, drained and pressed and cut into 1/4″ thick slices
1/4 C all purpose flour
Salt and black pepper
3 Tbs olive oil
4 shallots, thinly sliced lengthwise
1/2 C vegetable broth
1/4 C amaretto or other other almond-flavored liqueur
1/2 C slivered almonds, toasted
1 Tbs minced fresh parsley

DIRECTIONS:
Dredge the tofu in the flour. Season with salt and pepper to taste. Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook until brown on both sides, 2-4 minutes per side. Remove from skillet, transfer to a plate; set aside.

Add the shallots to the skillet, cover and cook until tender, about 5 minutes. Add the broth and liqueur and heat almost to boiling. Reduce the heat to low, return the tofu to the pan, add the almonds and parsley, and simmer to infuse the tofu with the flavor of the sauce and heat through.

Serve hot and enjoy!