Tofu (I used like a quarter of a block I had leftover, you can adjust this however you want to make more)
A couple of cups "chicken" broth
Spaghetti sauce (this is probably optional, as are a few of these)
Quick press the tofu (10-15 minutes under something reallyreally heavy). While that's going on, prepare the "chicken" broth over the stove, adding the dried sage, the fennel seeds (to yr preference), some salt/pepper and a couple of drops of chili oil. Then add a little spaghetti sauce, some red wine (just a spash) and some lemon juice. Add a little vegetable oil. Take the pan off the stove and throw in the pressed tofu in whatever size you want it to be. Marinate for around 45-50 minutes.
Preheat the oven to 375. Mix some soymilk, nutritional yeast and some chili oil and a little more wine together in a bowl (sounds gross but isn't). Take the tofu out of the marinate one piece at a time, dip in some of the flour, then the soymilk, then the bread crumbs. Place breaded tofu on a lightly greased baking sheet and bake for around 40 minutes, or until brown on both sides, turning the tofu halfway through.
This is maybe a little unnecessarily fancy since I was throwing leftover stuff in all over the place so adjust it however, probably the most important parts are the broth & the breading.