Lightly saute mushrooms in margarine. In a large bowl, mix thoroughly the next 4 ingredients with the sauteed mushrooms. Set aside.
Blend together broth and tofu until smooth. Pour over cornbread mixture; season as desired and mix thoroughly.
Sprinkle a lightly oiled baking dish with bread crumbs; add cornbread mixture and bake in a preheated 350 degrees for 45 minutes. Serve hot.
Nutritional estimation calculated by USDA Nutrient Data Laboratory.
Nutritional estimation does not include chopped walnuts.