Vegan "Chicken" Marsala Soup

0 Preheat the oven to 425 degrees(F).
1 Once you have drained and pressed the tofu, break the block of tofu into about 1 inch chunks and put them in a medium sized mixing bowl. Set aside.
2 In a small mixing bowl, whisk together the cornstarch, garlic powder, onion powder, turmeric, salt and pepper. 
3 Drizzle the tofu with the olive oil and toss to coat. Then sprinkle the cornstarch and spice mix you made over the tofu and then toss to coat. 
4 Place the tofu on a baking sheet lined with parchment paper. Spread the tofu out evenly. 
5 Bake for 15 minutes, toss the tofu and bake for 15 to 20 more minutes or until the tofu is golden brown, crispy and firm. 
6 While the tofu bakes, make the soup. Heat 2 tablespoons of vegan butter and the olive oil in a large soup pot on medium high. 
7 Add the garlic and onions, saute for 1 to 2 minutes. Add the mushrooms and continue to saute, reducing heat as needed until the mushrooms have released their liquid and are beginning to brown, about 5 to 7 minutes. 
8 Season with a few pinches of salt and pepper. 
9 Add the remaining 2 tablespoons of vegan butter to the pot. 
10 Once the vegan butter has melted, add the flour and then stir to combine, making sure the all the flour get absorbed by the butter. 
11 Pour in the Marsala wine and whisk to combine making sure there are no lumps of flour left. 
12 Bring to a simmer and let simmer for 1 to 2 minutes, it will begin to thicken.
13 Pour in broth and whisk to combine everything. 
14 Bring to a simmer, then add the pasta and stir to combine. 
15 Let the pasta simmer in the soup for 10 to 12 minutes or until the pasta is tender. 
16 Season with a few pinches of salt and pepper, add the lemon juice and vegan Parmesan. Stir to combine everything. 
17 Taste and adjust seasonings, adding more lemon juice, salt or pepper if needed. 
18 Serve immediately with extra vegan Parmesan if desired.