Sweat the onion in the oil until soft, then add the rest of the vegetables. Moisten with 2–3 tablespoons water (or dry white wine if you have a bottle opened), cover with a lid, and cook until the vegetables are soft. Add the parsley and put the vegetables in a blender with the eggs, tofu and cream. Blend until smooth, then rub through a sieve and season to taste. Oil or butter six or eight dariole moulds or ramekins, and spoon in the vegetable cream. Steam over a low heat, or cook in a bain-marie in a preheated oven at 170°C / 325°F / Mark 3 until set, when a knife point inserted in the middle will come out clean. Allow the creams to cool a little before turning them out on to plates. Serve with Tomato and Basil Vinaigrette.
Tomato and basil vinaigrette
Roughly chop the tomatoes, and put in a blender or food processor with the olive oil, vinegar and a few basil leaves. Process and sieve. Season to taste and spoon around the vegetable creams. Garnish with basil leaves, shredded or whole.