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Heat the oven to 200C (180C fan)/390F/gas 6, and put a large, high-sided baking tray/roasting tin in there to warm up.
Toast the walnuts in a dry pan for about eight minutes, shaking them once to ensure they don’t burn, then take out and set aside.
Meanwhile, chop the mushroom stems into mince-sized pieces, then tear/chop the caps and the tofu similarly.
Put the diced onions, carrot and celery in the hot roasting tin, then add the garlic, mushrooms, tofu and powdered porcini, season and toss to mix.
Mix the oil and the tomato puree, then add to the tin and mix again so all the vegetables and tofu are well coated.
Bake for 20 minutes, then stir, making sure to dislodge any bits from the corners, then bake for another 20 minutes.
Meanwhile, whizz the toasted walnuts to a powder and dissolve the Marmite in 100ml warm water.
Take the tin out of the oven and reduce the heat to 180C (160C fan)/350F/gas 4.
Stir in the walnuts, chopped tomatoes, Marmite water, balsamic vinegar and wine, then add the bay and rosemary and a good grating of nutmeg, cover with foil and bake for another 30 minutes.
Remove the foil and bake for a final 15 minutes, by which time the mix should be saucy, but not soupy.
Taste for seasoning and adjust if necessary, then stir in another good glug of olive oil before serving with your pasta of choice.