• Step 1

  Preheat oven to 350 degrees. Add onions and mushrooms to food processor; pulse until fine. Combine onion-mushroom mixture with 2 Tbsp oil; season with salt and pepper. Transfer to parchment paper-lined baking sheet; bake, stirring occasionally, 60-75 min, until mixture is dark brown, dry and crumbly. Let cool.

• Step 2

  Add almonds to food processor; pulse until they form a coarse meal. Transfer to bowl; set aside. Add tofu, remaining oil, tahini, soy sauce, lemon juice, garlic, and thyme to food processor; blend until smooth.

• Step 3

  Add tofu mixture and onion-mushroom mixture to bowl with almond meal; stir to combine. Season with salt and pepper. Chill before serving.

• Toast nuts in skillet on MED-HIGH 1-2 min until lightly browned. • You can substitute 1/4 tsp dried thyme for fresh thyme. • To cook veggies on stovetop: Heat 2 Tbsp oil in pan on MED. Add onion-mushroom mixture; season with salt and pepper. Cook, stirring occasionally, about 30 min, until mixture is dark brown and dry. Remove from heat; let cool.

Note: When servings & ingredients are modified, nutrition & directions may vary.