In a large saucepan, saute the onion and garlic in olive oil until the onion is translucent. Add the mushrooms and thyme and saute for 5 minutes. Add the sherry and simmer for another 5 minutes. Mix tofu and water in a blender 'til smooth then slowly add the mixture to the saucepan stirring thoroughly. Add the soy sauce and salt to taste and continue to simmer until the mushrooms are tender.

From: "The Giant Book of Tofu Cooking" by K. Lee Evans & Chris Rankin.