Bake the Tofu Sausage: Preheat oven to 380°F (200°C). Mix crumbled tofu with soy sauce, tomato paste, nutritional yeast, smoked paprika, fennel, garlic powder, onion powder, and chili flakes. Spread them on a parchment-lined baking sheet and bake on the top rack for 25 to 30 minutes, stirring halfway, until browned and slightly crisp.

Roast the Mushrooms and Onions: On a separate tray, toss the onion and mushrooms with garlic powder, Italian seasoning, onion powder, smoked paprika, and a drizzle of oil or broth. Add unpeeled garlic cloves. Roast them below the tofu until golden and tender.

Cook the Pasta: Boil pasta according to package directions. Reserve 1 cup of the cooking water, then drain.

Squeeze garlic: Once the onions, mushrooms, and garlic are roasted, squeeze the softened garlic cloves from their skins directly into the pan with the vegetables. Mix well so the garlic coats the mushrooms and onions.

Blend the sauce: Place silken tofu, nutritional yeast, miso, and lemon juice in a blender or a tall jar with an immersion blender. Blend until completely smooth and silky. Add a splash of reserved pasta water (or water) if needed to loosen.

Combine: Add the blended sauce to the roasted vegetables. Mix everything gently, adding pasta water as needed for a glossy finish. Add the desired amount of pasta.

Top with the crispy baked tofu sausage crumbles. (Optional: Garnish with fresh parsley or basil.)