(Vegetarian Times Cookbook)
Make sauce by combining all the sauce ingredients in a food processor or blender and blending until very smooth. Make sure especially that the garlic, ginger, and lemon zest are finely chopped. Set aside or refrigerate to use later. Flavor improves over time and it will keep in the fridge, covered, for up to 1 week.
Begin the Stroganoff by sautéing onion and garlic in oil until onion is translucent. Add mushrooms and sauté until they go slightly limp and moisture has evaporated. Set aside. In frying pan, brown the tofu slightly.
Put browned tofu and mushroom mixture together, and pour the sauce over everything. Mix well and heat through, stirring. Blend in sour cream and oregano. You'll want to heat gently at this point if you're using vegan sour cream to keep it from separating.
Pour over rice or pasta, and sprinkle with toasted almond slivers and parsley.