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Add oil & vegan butter in a pan.
When butter melts, add bay leaf, garlic and onion.
Cook on low heat, while stirring occasionally until onion turns brown.
Add mushroom and salt.
Mix well.
Cover and cook for 5 minutes on low heat.
You will find mushrooms releasing water. Let it dry a bit.
In the meantime, add tofu, black pepper corns and water in a grinder jar.
Grind to a smooth puree.
By now, the water in the pan is almost gone.
Add tofu puree, oregano and red chilli flakes.
Mix and cook for 5 minutes on low heat, while stirring occasionally.
Lastly add lemon juice and coriander leaves.
Mix well.
Enjoy.