1. In a bowl on the fire, place a little oil and brown the garlic.
2. Add the julienned onion, a pinch of salt and cook until the onion is translucent.
3. Add the diced butternut squash and potato.
4. Add the ginger, pepper and paprika.
5. Stir and cover with water.
6. Cook over low heat for 15 minutes.
7. Remove from the heat and add the nutritional yeast, whisking well until there are no lumps. Set it aside.
8. For the chunks, cut the tofu into small cubes, and brown them in a frying pan previously oiled with a pinch of oil.
9. Add the chopped mushrooms and let cook for a few minutes.
10. Mix the cornstarch with seasoning to taste, dissolving in a little water.
11. Add it to the tofu and mushroom preparation, along with a drizzle of soy sauce.
12. Cook for a few minutes and mix this preparation together with the reserved cream.