Slice tofu into as many pieces as you like. I like to do 8 rectangles.

Pour the flour into a dish and add a sprinkle of salt and black pepper. Mix together. Then, coat the cutlets in the flour. Flip each side to ensure it is properly coated. Repeat with all the tofu.

Sauté the onion and garlic in vegan butter in a pan over medium heat. Once they are golden and fragrant add in the tofu. Continue to cook over same heat temperature. Flip the tofu after 5 to 7 minutes when it is golden. Cook on the other side, then remove the tofu from the pan.

To make a cornstarch slurry combine the cornstarch with 2 tablespoons (30ml) of the vegetable broth in a small bowl. I like to use a whisk to do this.

In that same pan, without the tofu, add in the vegetable broth, marsala cooking wine, cornstarch slurry, sugar, and a sprinkle of salt. Let it come to a simmer over medium low heat, this will take about 3 to 5 minutes. Mix continuously to prevent clumping of the cornstarch.

Once the sauce is beginning to thicken up, put the tofu back in. Continue to let it cook over medium low heat for 10 to 15 minutes. This helps the tofu absorb the sauce. Taste the sauce and add in anything else to your preference.

Garnish with the chopped parsley, serve with your favorite sides, and enjoy.