Tofu Picata w/gremolata crust

So, two parts to this recipe:

Picata Sauce:

I make this big, since the sauce can be used for a lot of things (like a creamy artichoke soup w/tofu (or chicken))

1 bottle of white wine

2 shallots, sliced in chunks

3 or 4 sprigs of thyme

10 or 12 peppercorns

8 or 10 garlic cloves

Cook down the wine until reduced by 3/4s

strain and add 4 cups of veg (or chicken) broth

add:

1 (15oz) can of artichoke hearts

and... 3 or 4 tbls of capers

****Trust me, I hate capers, but this is a really great sauce

Thicken sauce with a few tbls roux (roux: melt butter over low heat, add equal part flour and cook for 5 minutes, can be refridgerated for... a long time.)

after thickening, you can either refridg. for later use, or use immediately.

Before using, add about... I dunno, a lot of butter. Just don't add the butter until you're about to use it.

Part II:

Gremolata Crust:

Bread crumbs

thyme leaves

garlic, minced

S&P

This crust is great for either chicken or tofu (most classical recipes call for chicken, obviously)

Just make some breadcrumbs up (I always keep the heels of loafs in the freezer) and add the other ingredients to taste; I use about... 1/4 cup of breadcrumbs, 6 cloves garlic, 3 or 4 tbls thyme and just a bit of S&P (I try to avoid a lot of salt)

Coat your tofu (or chicken *bleh*) with olive oil, then pat on a generous portion of the crust. Bake and serve