Glazed Tofu

Source: This Can't Be Tofu

14 oz. block tofu (drained, pressed & sliced)
1 TB olive oil
1 tsp garlic powder
2 garlic cloves, minced
2 TB lime juice
1/2 cup soy sauce
1 TB molasses
2 tsp dark sesame oil
oil for frying

1. In medium bowl, gently toss together tofu, olive oil, & garlic powder.
2. Combine garlic, lime juice, soy sauce, molasses, & sesame oil in small bowl. 
3. Heat oil in large cast-iron skillet. Add tofu and cook over medium-high heat, 7 minutes per side.
4.  Pout marinade over tofu and shuffle back & forth to coat the tofu. Reduce heat to medium and cook until the sauce is syrupy & tofu is glazed.
5.  Serve in a stir fry, as an appetizer, or however you'd like!

Bucket of Candy Cake

Vegan Cream of Mushroom Soup

oil for frying
1 cup chopped onion
2 TB chopped garlic
6 large Portabello mushrooms, coarsely chopped
2 large Portabello mushrooms, finely chopped
6 cups vegetable broth
1 1/2 tsp thyme
3/4 cup GF flour
3/4 cup oil
1 1/2 tsp salt
1 1/2 tsp pepper
1 TB parsley
3 cups Ripple

1.  In medium pot, saute onion & garlic in oil.  Add 6 chopped mushrooms, broth, & thyme; simmer until mushrooms are soft, about 10 minutes.
2. In another larger pot, heat 3/4 cup oil. Saute 2 mushrooms until softened.  Stir in flour until a paste is formed.  Stir in Ripple.
3. Puree onion mixture in batches & add to Ripple mixture with salt, pepper, & parsley.  Heat through & serve.