Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8-10 minutes. Drain, reserving about 1/4 cup of the starchy pasta water, and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the thinly sliced mushrooms and cook, stirring occasionally, until they become crispy and browned around the edges, about 8 minutes. Sprinkle in the smoked paprika and stir to coat, releasing a smoky aroma.
In a blender, combine the silken tofu, nutritional yeast, black salt, and a splash of the reserved pasta water. Blend until completely smooth and creamy, about 30 seconds. Adjust the thickness with more pasta water if needed.
Pour the tofu sauce into the skillet with the crispy mushroom bacon. Warm over low heat, stirring gently, until fragrant and slightly thickened, about 2-3 minutes. The sauce should become glossy and velvety.
Add the drained pasta directly into the skillet with the sauce. Toss gently using tongs or a ladle to coat all the noodles evenly. Cook together for another minute over low heat, allowing flavors to meld and the sauce to cling beautifully to each strand.
Taste and adjust the seasoning, adding more black salt if you want a stronger eggy flavor or more nutritional yeast for cheesiness. Once everything is well coated and heated through, remove from heat.
Serve immediately on warm plates, garnished with fresh herbs and a drizzle of olive oil if desired. The dish should be glossy, flavorful, and comforting, with crispy mushroom bits and a silky sauce coating the noodles.
