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If adding vegan bacon, cook the 6 to 8 slices until crispy, then chop into pieces and set aside.
In a high-speed blender, blend 3 cups low-fat cottage cheese, 1 cup grated cheddar cheese, ¼ cup buffalo sauce, ¾ cup milk, ½ tsp mustard powder, and ¼ tsp salt and pepper until smooth and creamy, about 1 to 2 minutes of blending. Set aside.
Cook 12 oz high protein pasta of choice in salted water according to package instructions, cooking to al dente.
Heat 1 Tbsp olive oil in a large pot or very saute pan, then add 1 large orange bell pepper and 1 medium yellow onion. Cook until onion is soft, about 5 minutes.
Stir in 1 8-oz bag dried soy curls, 4 cups vegetable broth, ¼ cup buffalo sauce, 1 Tbsp vegan Worcestershire sauce, ½ tsp salt, and ¼ tsp garlic powder. Simmer uncovered until all of the broth is either absorbed or evaporated, about 10 minutes.
Into the pot of soy curls stir the cooked pasta, cheese sauce, crispy bacon, and ¼ cup finely cut chives. Serve warm!