2 lb Firm tofu

           - cut into 1 in. squares
  1 1/2 c  Dry red wine

    1/4 c  Tamari

      4    Garlic cloves; pressed

           -Water as needed
      2 tb Olive oil

      2 c  Sliced onions

      4 c  Sliced mushrooms

      4    Bay leaves

      1 ts Thyme

      1 ts Tarragon

      4 tb Whole wheat pastry flour

  Place the pieces of tofu in a large, shallow dish.  Mix together the wine,
  tamari, and garlic.  Pour the mixture over the tofu, add water as need to
  cover it, and let it marinate for at least one hour.  If the tofu is going
  to marinate for more than an hour, place in the refrigerator.
  Place the marinated tofu on a well-oiled cookie sheet, reserving the
  marinade.  Bake at 375oF for 35-45 minutes or until crispy and brown. Turn
  the tofu over once during the baking so that it browns on both sides.
  While the tofu bakes, heat the oil in a large pan and slowly saute the
  onions.  When the onions are almost tender, add the mushrooms and the
  herbs.  Saute for a few minutes more.  Add the flour and mix well. Remove
  the pan from the heat and stir in a little of the marinade. Continue
  stirring until a paste is formed.  Return the pan to the heat and slowly
  add the remaining marinade, stirring constantly.  Add the baked tofu and
  simmer until thickened.
  Serve over pasta, rice or millet.