Make the sauce first, by combining all the ingredients. Blend until very smooth. Make sure that the garlic, lemon rind and ginger root are finely chopped and not in big chunks. Set aside and refrigerate. To make the stroganoff saute the onion and garlic in oil until the onion is translucent. Add the mushrooms and saute until limp. Cut the tofu in 1 inch cubes ad brown slightly. Pour the sauce all over. Mix well and heat through, stirring. Blend in the oregano, cook over brown rice and sprinkle with slivered almonds.