Vegan "Chicken" Fettucine Alfredo Soup

0 Once you have pressed the tofu, preheat the oven to 375℉.
1 Slice the tofu into 3 or 4 wide slices. Brush each side of the sliced tofu with olive oil and then sprinkle them all with salt, paprika, and black pepper. 
2 Bake for 15 minutes, on a sheet pan, sprayed with non-stick spray or lined with parchment paper. Then flip the tofu slices, and bake for another 15-20 minutes or until they are golden brown and firm. 
3 While the tofu bakes, make the soup. Drain the cashews you soaked and add them to a blender with the non-dairy milk or broth, and a pinch of salt and pepper. Blend until completely smooth. This may take a minute. Set aside. 
4 Heat the olive oil in a large soup pot, on medium-high. Add the garlic and shallot. Saute, reducing heat as needed until the shallot is translucent, about 2 minutes. 
5 Sprinkle in the Italian seasoning. Stir to combine. 
6 Pour in 4 cups of the broth, and the cashew cream you made into the pot. Stir to combine. Add a pinch of salt and pepper. 
7 Bring to a simmer, then add the fettucine to the pot, I like to break it into smaller pieces. Simmer, stirring frequently, until the fettucine is cooked, about 10-12 minutes, but check the package directions. 
8 Once the fettucine is al dente, add the remaining 2 cups of broth, the vegan Parmesan, and lemon juice. 
9 Taste and adjust seasonings. 
10 Once the tofu is done, slice it and then serve on top of a bowl of soup, or stir it into the soup so it is more evenly spread out. Top with basil or parsley if desired.