Directions

1. In a single layer, place tofu between two small plates and weigh down the top with a heavy can. Keep pressed for no more than 60 minutes. Remove tofu and discard any liquid.
2. In a large nonstick sauté pan, heat the olive oil and sauté the onion until translucent. Add the mushrooms, beans, and walnuts and sauté about 5 minutes.
3. Place the mixture into a food processor. Add the parsley, sage, allspice, salt, and pepper and pulse approximately 10 times, or until relatively smooth.
4. Shred the tofu width-wise and then squeeze to remove any excess liquid. Add the tofu into the vegetable mixture and refrigerate, covered, for 1 1/2 hours. Garnish with parsley sprigs, if desired.