Mushroom Stroganoff

From the Restore Cookbook. I didn’t follow it exactly though.

• 6 tbsp Marsala cooking wine
• 1 onion, finely chopped
• 2 small cans sliced mushrooms
• 1 can Worthington Diced Chik
• 2 tbsp Bragg’s liquid aminos
• 1 pkg soft silken tofu
• 1 tbsp lemon juice
• 1/2 tsp Worcestershire sauce
• black pepper

Place 5 tbsp of the Marsala wine and the onions in a large frying pan. Cook, stirring occasionally, for 3 minutes. Add the mushrooms, diced chik and Bragg’s and cook, stirring frequently, for 5 minutes. Meanwhile, place the tofu, lemon juice, and 1 tbsp of wine in a food processor or blender and process until smooth. Pour the blended tofu mixture into the pan with the mushrooms and onions. Add the Worcestershire sauce and pepper and mix well. Heat thoroughly and serve over whole wheat pasta or brown rice.