Soak dried mushrooms 10 minutes in 2 cups hot water. Remove mushrooms and chop. Bring soaking liquid to a boil in a small pot, add soaked mushrooms, cover, reduce flame of medium-low and cook 10 minutes. While the mushrooms are cooking, cook pasta per package directions, rinse, drain and set aside. Drain the mushrooms through a strainer. The liquid can be saved and used as soup stock in other recipes, if desired.
Place tofu, vinegar, salt, pepper and Edensoy in a blender. Blend until creamy. Heat oil in a large skillet and sauté onions and all the mushrooms until soft. Reduce heat, add tofu mixture, and heat thoroughly while stirring frequently. Mix in cooked pasta and garnish with scallions or parsley.
16g fat (31% calories from fat),