For the filling
Clean the mushrooms and cut them into small pieces. Cook the mushrooms in a pan with a little oil, garlic, salt and pepper, for about 20 minutes. Turn off the heat and add the parsley, soy cream and cornstarch. Stir and set aside.
For the roll
Put the dry ingredients in a bowl and mix. Pour the liquid ingredients and the dry ones in a food processor and mix until a spongy douhgh. Roll out the dough on alluminum foil, creating a square of about 35cm x 25cm. Pour the mushrooms in the center of the square and roll it in the aluminum. Roll it very tight and cook in the steamer for 70 minutes. Then allow to cool completely. Wrap the tofu roll dough into brisée dough. Brush the roll with a little soy yoghurt and turmeric. Cook the roll at 180°C for about 30 minutes. Slice and serve.