Mushroom Duxelle

...just a fancy tofu scramble.

one 19-oz.  block organic extra firm tofu, crumbled
3 cups mixed mushrooms, minced
1 medium onion, or large shallot, minced
4 cloves garlic, minced
salt & pepper to taste
2 tablespoons cognac
3 tablespoons olive oil
1/4 cup roasted sunflower seeds, chopped
2 tablespoons tahini
2 tablespoons nutritional yeast plus additional for garnish
chopped parsley for garnish

Heat skillet on medium high heat.  Add olive oil and minced onion.  Saute for 2-3 minutes until translucent.  Add mushrooms.  Saute until brown, ~ 3-5 minutes.  Add crumbled tofu, garlic, sunflower seeds, tahini, nutritional yeast.  Saute until heated thoroughly.  Turn off heat/flame (this is important).  Add cognac, being careful not to burn down the house.  Season with salt and pepper to taste.  Garnish with additional nutritional yeast and chopped parsley.  Serve with oven roasted, herbed potatoes.