1 Tofu cut into 1 cm (approximately 1/2 inch) cubes.
2 Finely grate the cheese.
3 Rinse the parsley, shake dry, pluck off the leaves and chop coarsely.
4 Cook linguine in boiling salted water according to package instructions.
5 Meanwhile, melt the butter in a skillet and fry tofu for 1-2 minutes.
6 Pour in soy creamer, add parsley and bring to a boil. Cook over medium heat for 3 minutes.
7 Drain the pasta, mix with the sauce and stir in the cheese. Season with salt and pepper and serve immediately.