Thinly slice the pressed tofu into about 12 or 13 slices. Whisk together the remaining tofu ingredients, and then let the tofu lay in the marinade for a minimum of two hours, or up to overnight. Flip the tofu slices half way through marinating, making sure both sides are fully saturated. (I usually use a smaller sized baking dish for marinating.)
Preheat oven to 425°F.
Carefully slice the spaghetti squash(es) lengthwise, down the middle. Using a metal spoon, scoop out the squash's seeds. Rub both halves with about 1 tablespoon olive oil. Lay spaghetti squash halves cut-side-down on a foil-lined baking sheet and place in the center rack of the oven. Let cook for 25 - 55 minutes, depending on how large your squash(es) are. The squash is done when you can press down on the outside and it will be slightly soft to touch. Set spaghetti squash aside until later use.
Add all sauce ingredients to a high-speed blender and mix on high until completely smooth.
In a small mixing bowl, toss the mushrooms with the sea salt, black pepper, and smoked paprika. Set aside.
When the tofu is done marinating, cut each slice into smaller pieces (as you see the "bacon" in the pictures). Heat a large skillet to medium heat with 1 tablespoon olive oil. Once the oil is hot, add the tofu pieces and fry, stirring as needed to prevent burning, until brown and to your desired crispiness.
Heat a large skillet to medium heat. Coat with oil and add onions and mushrooms once oil is hot. Sauté, stirring occasionally.
Once onions are translucent, add the sauce, 2/3's of the tofu bacon, and all of the spaghetti squash to the skillet (remove spaghetti squash from its peel using a fork). Turn down heat and stir well. Once heated through your carbonara is ready for serving.
To serve, transfer "pasta" to two deep plates (or serving dishes of choice). Sprinkle with vegan parmesan, remaining tofu bacon, and a little parsley. Enjoy!