To Make the Tofu:

1. Fill a small pot fill midway with vegetable oil. In a shallow bowl, combine flour, salt, and pepper. In a separate bowl combine lemon juice, vegan egg powder, and almond milk. Lightly drain tofu blocks with paper towels, slice, set aside.
2. Lay out a cooling rack on top of paper towels.
3. Once the oil is hot enough, you can test it by tossing in a small bit of something and wait for a sizzle, dredge in the vegan egg mixture, then the flour mixture; shake off excess and toss into the oil. Tofu patties should cook to a light brown in 2-3 minutes. Remove, set aside to drain any residual oil. Continue until all patties are done.

To Make the Sauce:

1. In a medium saucepan, melt the butter over medium heat. Add lemon juice and white wine (if desired). Add 2 3/4 cups of broth and parsley. Bring to a boil and stir for approximately 5 minutes. Combine remaining stock with 1 1/2 tablespoons cornstarch and stir together until the cornstarch is dissolved. Add the cornstarch mixture to the saucepan and stir constantly until sauce is slightly thickened.

To Serve:

1. Toss the pasta in the sauce, top with the tofu patties, sliced lemons, parsley, and vegan Parmesan.