Step 1

Use your hands to break each piece of tofu into 6-8 pieces, creating roughly torn chunks.

Step 2

Place the cornstarch, garlic powder, salt and pepper in a large bowl and whisk. Add the tofu and mushrooms and carefully stir to coat.

Step 3

Melt the butter in a large skillet over medium heat. Add the coated tofu and mushrooms and cook for 7-10 minutes, until lightly browned and crispy, stirring around often. Remove from the pan and set aside in a bowl for later.

Step 4

Using the same skillet, melt the butter over low-medium heat. Stir in the garlic and cook for 5-7 minutes, stirring often, until lightly browned. Stir in the flour to make a roux. Stir in the vegetable broth, rice milk and lemon juice.

Step 5

Bring the heat to high and the mixture to a boil, stirring. Bring to low and simmer for about 4 minutes, stirring occasionally, until slightly thickened. Stir in the tofu and mushrooms and serve topped with salt, pepper, and fresh parsley, if desired.