Cut the firm tofu into small pieces. Add olive oil into pan and heat to medium temperature.
Mix in tofu, paprika, liquid smoke and soy sauce; then cover pan with a lid for 5 to 7 minutes. Stir every couple of minutes until tofu is crispy. Transfer tofu bits onto paper towels to help remove excess oil and set aside.
In a separate pan set water to boil for the spaghetti. Cooking times may vary depending on type of spaghetti so use cooking directions on package.
Place the silken tofu, nutritional yeast, Himalayan black salt, curry, lime juice, and milk into blender and blend until completely smooth. Scrape down sides of blender to make sure everything is incorporated and blended.
Remove 1 cup of pasta water and set to side, then drain the spaghetti. Place the drained spaghetti back into the cooking pot and add in carbonara sauce. Heat until warm using any remaining pasta water to thin out the sauce if necessary.
Plate the spaghetti carbonara, add the tofu bits on top, and sprinkle with cracked black pepper and parsley. Enjoy!