In high-speed blender, mix tofu, nondairy milk, dietary yeast and lemon juice. Whirl till clean and creamy. The combination ought to be like a really thick yogurt. Add a splash extra nondairy milk if wanted. Put aside.
Gently brush mushrooms clear and trim off any woody stems. If mandatory, wash and blot dry. Thickly slice.
In massive skillet, warmth 2 Tbsp olive oil over medium warmth. Add mushrooms and sprinkle with salt. Prepare dinner for about 10 minutes or longer, stirring typically, till liquid has evaporated and mushrooms are golden. If mushrooms start to stay, add one other splash of oil.
Take away from warmth and switch mushrooms to chopping board to barely cool. Coarsely chop.
Warmth remaining 1Tbsp olive oil in skillet. Add shallots and thyme and sauté till shallots are comfortable and golden, about three minutes. Flip off warmth. Add chopped mushrooms to pan together with tofu combination. Fold collectively.
To serve, gently reheat mushroom combination. Fold in chopped parsley. Spoon onto recent, heat crostini and season with freshly floor black pepper. Sprinkle every bit of toast with a couple of pine nuts.