MIXTURE #1:
8 oz. tofu
1/3 c. water
2 tbsp. soy sauce
2 tbsp. lemon juice or apple cider vinegar
1 clove garlic
1 tsp. lemon rind, grated
1 tsp. chopped ginger root

Combine all ingredients in blender container. Blend until very smooth making sure lemon rind, ginger root, and garlic are not left in chunks. Set aside or refrigerate to use later. Flavor improves on standing. Sauce will keep up to one week.

MIXTURE #2:
1/2 onion, minced
1 garlic clove, minced (optional)
1 tsp. oil
3/4 lb. fresh mushrooms, sliced
4 oz. tofu, cut in 1-inch cubes
2 tbsp. sour cream
1/2 tsp. oregano
1 tbsp. slivered almonds, toasted
1 tbsp. chopped parsley

Saute onion and garlic in oil; add mushrooms and saute until moisture has evaporated. Push aside and add tofu cubes to brown slightly. Pour on sauce (#1 mixture) and heat through, stirring. Blend in sour cream and oregano. Serve over cooked brown rice and sprinkle with toasted almonds and parsley.