Crumble the tofu in a bowl with your hands or a fork. Finely chop or mix the onion, capers and parsley and add to the tofu with the breadcrumbs, mustard and plenty of salt and pepper. Knead the mixture well for a few minutes. Preferably with your hands, but you can also use a fork.
Shape the mixture into small balls and fry them on both sides in a hot pan with hot oil and then cook through a little. When they`re done, set aside.
Melt the margarine in a hot pan, add the flour and fry briefly. Then deglaze with the white wine, when it has boiled down a bit, add the stock and cream and let everything simmer for another 5 - 10 minutes. Add the capers.
Only add the dumplings again when the sauce has stopped boiling!
We also have potatoes.
The dumplings won`t fall apart, but they`re pretty soft. If you don`t like this, you can add some soy or other flour to thicken it.