Preheat the oven to 400°F.

To make the tofu bacon bits, place the soy sauce, 2 tablespoons vegetable oil, maple syrup, 1 tablespoon nutritional yeast, and garlic powder in a large bowl, whisking to combine.

Toss in the diced tofu, mixing gently to coat.

Place the tofu on a parchment-paper lined baking sheet and bake until crisp around the edges, 25 to 30 minutes, flipping halfway through.

While the tofu ‘bacon’ is in the oven, prepare the pasta and sauce.

Cook the pasta in salted water according to package directions, until al dente. Before draining, reserve 1 cup of the pasta water. Drain and set aside.

For the sauce, place the silken tofu, 4 tablespoons of melted vegan butter, ¼ cup nutritional yeast, lemon juice, black salt, pepper, and turmeric in a blender and pulse until smooth and creamy. Set aside.

Heat the olive oil in a large sauté pan over medium-low heat.

Once the oil is hot, add the garlic and sauté until they’re light golden-brown, stirring often as not to burn, 5 to 6 minutes.

Pour in the reserved sauce and simmer, stirring often, until the sauce thickens a bit and is heated through, 7 to 10 minutes.

Add the pasta, half of the tofu ‘bacon’ bits, and ½ cup parmesan, tossing to coat. If the sauce seems too thick, add ¼ cup of the reserved pasta water at a time until you reached your desired consistency (I usually use about ¾ of a cup).

Serve immediately and garnish with a sprinkle of parmesan (optional), and some tofu ‘bacon’ bits. Enjoy!