(heavily adapted from Candle Cafe, see below)
We ended up swapping tofu for tempeh, red wine for white, shiitake for crimini, etc. The method was the same though...
Basically, it involves poaching the tofu in a soy-based marinade, then dredging the tofu in flour and frying. Then you take the rest of the marinade, reduce by half, add the red wine and reduce by half again, add some lemon juice (we used way less than they called for as the tannins in red wine can clash with the lemon juice). Then separately cook the mushrooms and shallots, and them add to the sauce, and pour over the tofu.
I don't know if you'd still call it a scallopini, but it sure was tasty ;)
Saturday, October 21, 2006