1. Heat oil in large saucepan and saute onion and garlic until golden.

2. Add broccoli, cauliflower, salt, and pepper and saute until broccoli is bright green. Stir in vegetable stock and simmer, covered, until broccoli and cauliflower are tender.

3. Puree broccoli mixture with tofu until very creamy. Return to pot, stir in wine or sherry, and warm through. Garnish with sprigs of parsley.