1. Dice tofu and finely mash it with a fork. Add parsley, lemon zest, almonds, bread crumbs, salt and pepper and mix into a paste.
2. Bring water to the boil and add salt. Form the tofu mixture into golf ball-sized balls and drop them into the boiling water. Turn down the heat to low and cook them for around 10min - the water should not be boiling.
(To ensure the right consistency and prevent balls from falling apart, cook one "test ball" and add more flour to the dough if needed.)
3. For the sauce, cut the leek into fine stripes and saute in butter for a few minutes. Mix in flour and stir until it turns golden.
4. Whisk in vegetable stock, then wine, and simmer for 5min. Stir in the cream and season to taste with lemon juice, salt and pepper.