Creamy Linguini with Mushrooms & Tofu Pancetta

Cut the tofu block into thin slices, about the thickness of pancetta, then crumble into small pieces. The smaller the pieces, the crispier the pancetta will be! Prepare the Tofu marinating, add the pieces, and let marinate for 2 hours (or 24 hours for more flavor), or 20 minutes on the counter.

Sauté the tofu in an oiled skillet. Cook over medium heat for 6–10 minutes, stirring, or until the pieces are well browned. Set aside.

Cook the pasta in salted water until al dente. Drain and return to the pot with the olive oil. Coat the pasta well. Add the vegetable broth and coat the pasta once more.

In an oiled skillet over medium heat, sauté the French shallot for 2 minutes, then add the mushrooms and garlic. Cook until the mushrooms have released their moisture (being careful not to burn the garlic). Add the cream, most of the Parmesan (reserving some for serving) and the tofu. Season with salt and pepper. Let reduce, then add the pasta and oregano. Once the mixture becomes creamy, remove from heat.

Serve the pasta in bowls. Top with the remaining Parmesan.

Season with pepper.