Brush tofu slices with 1 tsp neutral oil, & coat with Italian seasoning, onion, & garlic powder.
Heat 1/2 tbl of butter on med heat in a large non-stick pan, cook tofu slices 5-8 min on each side till golden. Set aside. Wipe pan clean.
Heat 1/2 butter on med heat, & cook mushroom slices till golden 2-4 min on each side. Wipe pan clean. Set aside.
Add remaining 2 tbl butter on med/low heat, when melted add shallot & garlic, stir till shallot softens & garlic is fragrant 1-2 min.
Slowly stir in flour using a whisk or wooden spoon, stir continuously for 30 sec to cook flour.
Add wine & broth bring to a very slow simmer on med low heat, cook & stir 3-5 min till it is noticeably reduced & thickened.
Next add cream cheese, & parm, stirring till it melts.
Add spinach, stir till it wilts about 1 min. Season to taste. If sauce seems to thick add more milk 1 tbl at a time to achieve preferred consistency.
Add mushrooms, & tofu and heat through.
Top with fresh parsley, more parm, & a squeeze of lemon.
Serve with garlic bread, rice, mashed potatoes, or pasta! Enjoy.