- In a large non-stick skillet over medium-high heat, brown the mushrooms and onion in 2 tbsp (30 ml) of the coconut oil. Season with salt and pepper. Deglaze with ½ cup (125 ml) of the water. Remove from the heat.
- In a food processor, finely chop the mushroom mixture with half (6 oz/170 g) of the tofu. Set the purée aside.
- In the same skillet over medium-high heat, brown the remaining tofu with the garlic in the remaining coconut oil, breaking up the tofu and scraping the bottom of the skillet with a wooden spoon to scrape up the caramelized bits. Season with salt and pepper. Add the breadcrumbs, oregano, spices, mushroom purée and remaining water. Bring to a boil, stirring constantly. Simmer for 3 minutes or until the mixture is creamy. Adjust the seasoning.
- Transfer the mixture to ramekins or airtight jars. Refrigerate for at least 4 hours or until completely chilled.