Remove any dirt from the Mushroom (600 gram) and chop them up.
In a large saucepan, heat up Extra-Virgin Olive Oil (2 tablespoon) and saute the Garlic (2 clove) until golden in color. Add the mushrooms, water and season with Pink Himalayan Sea Salt (1 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon). Cover with a lid and let cook on low for about 15 minutes or until mushrooms are soft.
Move mushrooms and their cooking liquid into a blender. Add the Firm Tofu (200 gram), Fresh Parsley (1 tablespoon) and Truffle Oil (to taste). Blend until creamy.
Serve it up with a sprinkle of Mixed Seeds (4 tablespoon) and enjoy!