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Crispy Tofu in a creamy roasted garlic and lemon sauce

I love lemon!

This sauce could go on just about anything! Use it for pasta! Tempeh! Tofu! Serve it over rice with your favorite veggies! You are in charge here!


5-6 cloves garlic 
3 lemons plus the zest of one
Vegan bullion veggie or chicken 
Garlic powder
Onion powder 
Vegan butter
One small onion minced
Veggies of your choice  pictured is baby spinach and green beans 
Corn starch 
Turmeric for color (optional)

To start!  Preheat oven to  350°
Cut one lemon in half and cut one half into a few slices
Arrange on a cookie sheet with the unpeeled cloves of garlic and toss with a little oil.
Roast for about 30 mins.

While that's roasting....

Sautee onion in a little vegan butter. Add the juice of two lemons and the zest of one and allow to boil.
Add 2 1/2 cups water
Stir in vegan bullion (I never measure but I'd assume about a tablespoon and a half)
Onion powder garlic powder and salt to taste.
Reduce heat to simmer and add more water if necessary 
Remove the peels from the garlic and mash. Add the roasted lemon slices to the pan and stir in mashed roasted garlic. 
Add any vegetables you'd like and simmer in sauce until they are a little soft but still crisp 
Thicken with a bit of cornstarch mixed with equal amount of cold water.
Add more water if too thick. Adjust seasonings to suit your tastebuds!



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