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Ingredients:

1 cake extra firm org. tofu

3 Tbs. Cornmeal

2 Tbs. Tapioca flour

¼ t. salt

1 t. Herbs de Provence

olive oil spray

3Tbs Olive Oil

1 pint baby Bella mushrooms

2 t. minced garlic

2 cups spinach

¼ cup Marsala wine

1 Tbs. Nutritional Yeast

1 t. fermented chili paste

2 Tbs.Tamari

½ t. salt 

¼ t. pepper

1 Tbs. Truffle Balsamic Vinegar

1 Tbs. chopped parsley for garnish

1 cup cherry tomatoes

Instructions:

1. Lay tofu on a clean dish towel. Cut it in half horizontally. Then cut it into 4 quarters, so you will have 8 squares of tofu. Lay the squares of tofu out onto a clean dry dish towel. Place another towel on top and press down, removing as much water as possible.
2. Prepare a cookie sheet lined with parchment paper, and sprayed with olive oil.
3. In a shallow bowl or pie pan, make a batter with the cornmeal, tapioca flour, ¼ t. salt and Herbs de Provence. Add 3 Tbs water and mix well. 
4. Dip the tofu squares into the batter on all sides and place on prepared cookie sheet. 
5. Bake at 450° oven until the bottom is crispy and golden brown. Turn over and bake for another 10 minutes until the bottom becomes crispy and golden brown. 
6. Meanwhile, while the tofu is baking, sauté the mushrooms in olive oil. When soft, add the garlic and spinach. 
7. Add the Marsala wine, nutritional yeast, fermented chili paste, Tamari, salt and pepper, and Truffle vinegar. Add the cherry tomatoes, and cook down until they become soft.
8. Taste the sauce and adjust the seasonings to your taste.
9. Place golden tofu squares on plate and spoon the Mushroom, Spinach, and Cherry Tomato Tapenade on top.
10. Garnish with chopped parsley