Vegan Tofu Scallopini

1 After you have pressed your tofu*, slice the block of tofu through the side to make thin "steaks"(about 1/4 inch thick). You should get 4-6 slices. Make sure you don't slice them too thin, you don't want them to fall apart.
2 Season each slice with a few pinches of salt and pepper.
3 Then pour the 1/3 cup of flour on to a plate. Season the flour with a few pinches of salt and pepper. Stir to mix.
4 Place a piece of tofu into the flour and coat both sides completely with the flour. Repeat with all the tofu. Shake off excess flour.
5 Heat the olive oil on medium high in a large non-stick skillet. Then add the tofu to the pan(don't over crowd the pan, do it in batches of necessary). Brown the tofu on each side, reducing heat as needed, it will take 4-5 minutes per side. 
6 Remove the tofu from the pan and when all the tofu is done, I like to cover it with foil to keep warm while I make the sauce.
7 Wipe out any burnt flour from the pan you used and heat the vegan butter on medium high. 
8 Add the onions, garlic and rosemary to the pan. Sauté, reducing heat as needed, until the onions are translucent. About 5 minutes. Season with a pinch of salt and pepper.
9 Then add the remaining 1 tablespoon of flour to the pan and toss with the onions, garlic and rosemary. Simmer for a minute.
10 Now add the white wine and stir to combine. Simmer for another minute.
11 Then add the broth, coconut cream, lemon juice and a few pinches of salt and pepper. Whisk to combine.
12 Simmer for 3-5 minutes or until thickened slightly. Taste and adjust seasonings.
13 Serve with pasta tossed in the sauce and the tofu topped with the sauce. Or with polenta or veggies.