Oyster Mushroom Scallops With Pesto Pasta and Smoked Tofu Bacon
[Vegan]

To Make the King Oyster Mushroom Scallops:

1. Cut the mushrooms into slices approximately 1-inch thick. If you want all the pieces to look like real scallops, remove the cap and lowest, pointed part of the foot and save them for another recipe.
2. Combine the other ingredients in a bowl, crumbling the nori seaweed into pieces if necessary, and mix well.
3. Add the mushrooms slices and toss to coat them all. Marinate for 1 hour, flipping the slices after 30 minutes.

To Make the Smoked Tofu Bacon:

1. Cut the tofu into smallish cubes or your preferred shape.
2. Mix the three marinade ingredients in a bowl.
3. Add the tofu, stir and marinate for 30 minutes or more.

To Make the Pesto Pasta:

1. Dry roast pine nuts in a frying pan.
2. Mix all ingredients in food processor.
3. Bring a pot of water to a boil and add your pasta.
4. Remove the tofu from the marinade and fry until slightly crispy on the outside.
5. Remove the mushroom slices from the marinade and pan fry in oil over medium-high heat. Flip after about 5 minutes, making sure both sides get some color.
6. Drain the pasta and toss with the pesto.
7. Top with the "scallops" and "bacon" and optionally, some vegan Parmesan-style cheese.