Lemony, Garlic Fettuccine w/ Crispy Tofu

 1 package of extra firm tofu

½ chopped onion

2 tsp garlic powder

¼ tsp salt

3 Fettuccine nests

½ tbsp fresh squeezed lemon juice

3 tbsp extra virgin olive oil

Water

3 tbsp go veggie grated parmesan 

½ tsp dried parsley flakes

Drained and press tofu, then freeze until frozen. (this will give your tofu more of a chewy texture)Thaw tofu and season with salt and 1 tsp of garlic powder. Place 2 tbsp of olive oil in a non stick frying pan and sauté onions until golden brown. Remove onions from pan and add tofu and fry until nice and crispy. Add more olive oil if needed. When tofu is done add onions and set aside.

In a pot, boil enough water to cover fettuccine nests pasta for 5 minutes or until andante.

Drain and rinse fettuccine pasta. Add it back to the pot and drizzle the rest of the 2 tbs olive oil, 1 tsp garlic powder, ½ tbsp fresh lemon juice and go veggie parmesan cheeze. Add your crispy tofu to your plate along with the fettuccine pasta. Sprinkle ½ tsp or more of the dried parsley flakes on top of the pasta. Don't forget the vegan Parmesan!