Preheat oven to 425 degrees. Open the tofu packages and place the blocks on a plate with another plate on top, and two or three cans on top of that. Press the tofu for about 10 or 15 minutes.

Line a large baking sheet with parchment paper (this works best), or spray it with non-stick cooking spray and set aside.

In a large plate, combine the panko with the garlic powder, pepper, and paprika.

When the tofu is pressed, slice it into "cutlets" approximately 1/4 inch thick. Now bread them with the panko mixture, and arrange them on the baking sheet. It's fine if they are close together.

Bake for approximately 20 minutes. They are done when they are crisp. At this point, you can either take them out of the oven and set them aside for later, or turn off the oven to keep them warm.

To make the sauce:

Saute the shallots in the olive oil until they are golden and fragrant. Add all but 1/2 cup of vegetable stock and bring to slow boil. Mix the remaining vegetable stock with the starch and add to the broth to thicken. Remove from heat and add the capers, lemon juice and salt, if needed.

To serve:

Arrange the tofu on a serving dish and pour the sauce over it. Garnish with sliced lemon.

This dish goes really well with roasted or mashed potatos.