Mix the egg substitute powder or soy flour with a dash of soy milk until smooth and allow to swell. Cut the old bread rolls into small cubes and place in a large bowl.

Finely dice the onion and sweat briefly in a pan with a dash of oil. Add to the bread rolls.

Finely dice the smoked tofu and fry in the pan with a dash of oil. As soon as the tofu cubes become crispy, deglaze with soy sauce and liquid smoke, season with paprika powder and mix well. Add about 3/4 of the tofu cubes to the bowl with the bread. Put the rest aside so that you can put them over the dumplings at the end.

Now pour the rest of the soy milk into the pan and heat it up briefly. Pour over the bread cubes and let them soak for 10-15 minutes. The mushroom and cream sauce can now be prepared.

Then add the egg substitute and chives to the mixture, season everything with salt, pepper and nutmeg and knead well. Shape 4-6 round dumplings from the mixture with wet hands, depending on the desired size.

Cook the bacon dumplings in a large saucepan with simmering (not boiling!) salted water for about 15-20 minutes at a low temperature with the lid closed. Take out, sprinkle with the remaining tofu cubes and some chives and serve with the mushroom and cream sauce.

Cut the mushrooms into bite-sized pieces. Sear in a large pan with a dash of vegetable oil over a high temperature for about 1-2 minutes. Remove.

Finely dice the onion and garlic. Reduce the temperature of the pan to medium heat. Put some more oil in the pan and sweat the onions for a few minutes until they are translucent. Add the garlic. After about 30 seconds, deglaze with the white wine. Let it boil down briefly.

Add vegan cream and mushroom stock (or vegetable stock) and simmer for 4-5 minutes. Before serving, add the mushrooms again and season with salt and pepper.