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Drain the tofu, pat dry, and wrap in sheets of paper towel to remove any excess moisture. Crumble the tofu and set aside.
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In a large skillet over medium-high heat, warm 2 tablespoons of the olive oil, and sauté the onion and garlic for 5 to 10 minutes until just beginning to brown.
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Add the crumbled tofu with the remaining 2 tablespoons of olive oil, and sauté for a further 5 minutes until the excess moisture from the tofu has evaporated. Remove the mixture from the heat.
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In a small bowl, stir together the miso paste, balsamic vinegar, tomato paste, tahini until well combined.
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Stir the miso mixture into the tofu and onion until well combined. Add the walnuts, thyme, rosemary, and parsley, and stir until well combined.
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Season with salt and pepper to taste.