On a Medium Saucepan, melt the margarine or vegan butter and stir fry on medium heat the crumbled tofu, copped drained porcini mushrooms, breadcrumbs, chopped spring onions, and garlic for 5 minutes.
1 ounce porcini mushrooms, 1 tablespoon vegan butter, 3 spring onions, 9 ounces tofu, 4 ounces breadcrumbs, 3 garlic cloves
Add ½ cup of white wine, followed by half of the resulting porcini/wine stock.
2 cups white wine, 2 cups mushrooms stock
Add the chopped canned and dry tomatoes, quartered mushrooms, nutritional yeast, chopped parsley, salt, and pepper.
18 ounces mushrooms, 14 ounces canned tomatoes, 1.5 ounces nutritional yeast, 1 cup parsley, 1 teaspoon sea salt, 1 teaspoon black pepper, 1 ounce tomatoes
Cook for 10 minutes or until most of the liquid is absorbed.
Let it cool.