Preheat your oven to 190˚C/375˚F/gas mark 5.
Put the breadcrumbs and chopped pecans together in a bowl.
Fry the onion and garlic in the olive oil in a frying pan on a low heat for about five minutes.
Stir in the thyme, basil, tofu, yeast extract and balsamic vinegar and fry a bit more.
Add salt and pepper to taste and add the mixture to the bowl with the breadcrumbs and pecans.
Remove the stems from the mushrooms. Fill the caps with a generous amount of stuffing.
Place the stuffed mushrooms on a baking tray and put them in the oven for about twenty minutes at 190˚C/375˚F/gas mark 5, until the stuffing and nuts are crunchy.
The Tofu Caps go nicely with a glass of fresh, dry white wine.