Heat the griddle to medium-low and add 1–2 teaspoons of oil. Add the tofu pieces and season with garlic powder, onion powder, smoked paprika, and oregano to taste. Sauté the tofu for about 10 minutes, stirring frequently, until it becomes crispy.
While the tofu is cooking, prepare the sauce by whisking together the cream of mushroom soup, heavy cream, ½ cup vegetable stock, liquid smoke, and a pinch each of garlic powder, onion powder, oregano, smoked paprika, and Bayou blend seasoning in a small bowl. Adjust the Bayou blend seasoning based on your preferred level of spice.
Next, add the penne pasta to the griddle. Pour the remaining ½ cup of vegetable stock over the pasta and cover it with a dome to allow it to steam and heat through.
In a separate section of the griddle, add another teaspoon of oil and sauté the bell pepper, celery, and onion until softened. Stir in the diced tomatoes and let them cook together for a few minutes.
Once the vegetables are tender and the pasta is heated through, combine the pasta and vegetables on the griddle. Pour the prepared sauce over the mixture and stir well to coat everything evenly. Add in the crispy tofu, chopped green onions, and parsley. Continue mixing until the entire dish is well combined and the sauce is fully absorbed by the pasta and vegetables.
Remove from the griddle and plate. Garnish with shredded Parmesan cheese, extra green onions, and parsley if desired. Enjoy!
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