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Heat the olive oil in a large pan, add the onion and garlic and cook to soften. Add the vegetable stock and cook until the liquid evaporates.
Add the chestnut mushrooms and fry until cooked.
Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic. Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency.
Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together.
Stir the tofu mixture into the blended mushrooms and mix to combine.
Transfer to a serving bowl and serve with bread and/or crackers of your choice .