Slice the pressed extra-firm tofu into thin strips. In a bowl, mix soy sauce, maple syrup, smoked paprika, garlic powder, and olive oil. Toss tofu strips to coat. Heat a skillet over medium heat and pan-fry the tofu for 8-10 minutes, flipping until golden and crispy.

Fill a pot with salted water and bring to a boil. Add spaghetti or linguine and cook until al dente, about 8-10 minutes. Reserve ¼ cup pasta water before draining and set pasta aside.

In a bowl, whisk together eggs and an additional yolk. Incorporate white miso paste, grated Parmesan, and black pepper until smooth.

In the same pot used for the pasta, drizzle olive oil and heat over medium-low. Add minced garlic and sauté for about 1 minute until fragrant.

Add drained pasta to the pot with sautéed garlic. Remove from heat and pour in egg-miso mixture, tossing until well coated. If the sauce is thick, stir in reserved pasta water one tablespoon at a time.

Plate the Miso Carbonara and top with crispy tofu bacon. Garnish with chopped scallions or nori strips.