Thinly slice the tofu into thirds lengthwise, then place it on a plate on a folded paper towel. Cover with another sheet of paper towel, and place a heavy pan on top, directly on the tofu to press out any excess liquid. Let it sit for 10 minutes or longer. Once pressed, dice the tofu into small cubes.

In a small bowl, combine the soy sauce, tomato paste, maple syrup, liquid smoke, and smoked paprika. Stir well.

Add the tofu to the marinade and gently toss to coat. Marinate for at least 15 minutes up to overnight.

Cook the tofu in the oven or stove-top:

Oven Instructions: Preheat an oven to 400°F and line a rimmed baking sheet with parchment paper. Transfer the tofu pieces to the baking sheet, drizzle them with 1 tablespoon of olive oil, and gently spread them into an even layer. Bake for 30 minutes or until the tofu is crispy along the edges and tender at the center.

Stovetop Instructions: Warm a tablespoon of olive oil in a skillet over medium heat. Add the tofu and cook for 10 minutes, stirring regularly, or until the tofu is crispy along the edges.

Bring a large pot of heavily salted pasta water to a boil over high heat.

Add the spaghetti and cook according to the package directions. Before draining the pasta, save ½ cup of the cooking water. Pour ¼ cup of the pasta water into a small mixing bowl and whisk in the miso paste until dissolved. Reserve the remaining pasta water for later.

Heat the olive oil in a skillet over medium heat. Add the garlic and shallots and sauté until tender for about 3 minutes. Sprinkle the flour over the shallots and toast for 30 seconds.

Add the soy milk, miso and water mixture, nutritional yeast, lemon juice, black pepper, and salt. Bring to a simmer on medium-low heat, and stir gently until it thickens, about 5 minutes. If you want a thinner sauce, stir in the remaining pasta water.

Add the drained pasta to the carbonara sauce and gently toss with tongs until combined. Increase the heat to medium if needed to warm the pasta.

Add half of the smoky tofu bits and gently toss again.

Season the carbonara to taste with more salt, pepper, lemon, or nutritional yeast. Serve the pasta hot topped with smoky tofu bits and fresh chopped parsley.