Cut the tofu into 1cm dice.
Finely grate the Parmesan.
Wash and shake dry the herbs, then roughly chop the leaves.
Cook the linguine in boiling salted water according to the pack instructions.
Melt the butter in a pan and fry the tofu over a medium heat for 2 minutes.
Add the soy cream and parsley. Bring to the boil and simmer for 2-3 minutes over a medium heat.
Drain the pasta and mix with the herb sauce. Stir in the Parmesan and season with salt and pepper.