Peel & dice the onion. Place the onion in a saucepan & cook for 5 min over medium high heat.
Cut the tofu into cubes, rectangles, triangles, or whatever shape you like. Add tofu to the saucepan with the onion, and cook until lightly browned.
Add the zucchini, thyme, bay leaf, salt and pepper to taste and vegetable broth. Simmer, covered, for 8 minutes.
Take a ¼ cup of the broth & mix it with the cornstarch. Add the soy cream to this mixture, and then put this mixture back into the casserole. Stir until the sauce thickens a little.