Drain the tofu, pat dry, and wrap in sheets of paper towel to remove any excess moisture. Crumble the tofu and set aside. 

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. 

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.

In a small bowl, stir together the miso paste, balsamic vinegar, tomato paste, tahini until well combined.

Stir the miso mixture into the tofu and onion until well combined. Add the walnuts, thyme, rosemary, and parsley, and stir until well combined. 

Season with salt and pepper to taste.