Vegan Mushroom Stroganoff with Tofu

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At least an hour before cooking, drain and rinse the tofu. Dry it out by wrapping it in a towel and placing a plate or something on top of it for weight - this will help to release some of the liquid in the tofu (this can be done the day before and stored in the refrigerator)
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Preheat the oven to 400 degrees f
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When it's time to cook the tofu, line a baking sheet with parchment paper and brush it with 1/2 tablespoon of olive oil.
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Once the tofu has been drained and dried, cut it into 1 inch cubes and arrange them on a parchment lined baking sheet.
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Brush the tofu pieces with 1/2 tablespoon olive oil and bake until it begins to turn golden - about 30 to 35 minutes.
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While tofu is roasting, heat a skillet over medium to high heat and add one tablespoon of oil. Add the onions; cook for about 10 minutes while gradually adding 1/2 cup wine until most of it has been absorbed.
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Reduce the heat to medium and add the sliced mushrooms and cook for 10 minutes longer while gradually adding the remaining wine.
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Stir in the tamari sauce, milk, cooked tofu bay leaves, and thyme.
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Reduce the heat to low and simmer uncovered for 10 minutes
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Optional: To thicken, stir in the arrowroot or flour to thicken the sauce (optional) or stir in 1/4 cup sour cream or Greek yogurt
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Serve over a bed of whole wheat pasta or your favorite whole grain.