One pound firm tofu, cut in 1” slices
One quarter cup organic canola oil
4 garlic cloves, split
2 branches fresh thyme
one pound mixed mushrooms ~ Portobello, shiitake, oyster, cremini and whatever fresh or dried wild mushrooms you can find, cleaned and cut up
one shallot, peeled and minced
one tsp. Fresh thyme, leaves only, chopped
two tbsp. balsamic vinegar ~ You can actually buy Canadian balsamic from
Schutz –Venturi on Vancouver Island
1 tsp. wild flower honey
one quarter cup chicken or vegetable stock
1 tsp. Cornstarch dissolve in a little cold water
sea salt and freshly milled black pepper

heat a saute pan over medium heat and add 3 tbsp. canola oil
place the garlic cloves and thyme branches in the pan and cook until the garlic is golden brown
remove the garlic and thyme from the pan and place the tofu in the pan
cook for 1-2 minutes on each side or until lightly browned and remove to a clean plate
cover with foil and keep warm
add the shallots and remaining canola oil to the pan, cook for 30 seconds
add the mushrooms and cook until the mushrooms are soft and lightly browned, approx 5 minutes
add the remaining ingredients and cook for one minute or until just thickened, season to taste with the sea salt and pepper
cut the tofu into two triangles and place on a plate, spoon the mushrooms over the tofu