In a blender, add the tofu, soy sauce, and half of the olive oil (reserving the rest for later). Blend until smooth. Set aside.

Cook pasta according to package directions. Drain and set aside.

Meanwhile, heat the remaining oil in a large skillet over medium heat. Add the mushrooms and saute until softened, about 10 minutes.

Add the garlic to the mushrooms and cook for another 5 minutes. Then add the tofu mixture and peas and bring to a simmer. Remove from heat.

Add lemon juice to the sauce and season with a big pinch of salt and a lot of fresh cracked pepper.

Pour sauce over pasta and serve.