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Bring A Large Pot Of Lightly Salted Water To A Boil. Add Pasta And Cook For 8 To 10 Minutes Or Until Tender; Drain. In The Meantime, Cut The Tofu Into 1/4 Inch Thick By 2 Inch Wide Slices. Heat The Olive Oil In A Saute Pan Over Medium-High Heat. Cook The Garlic And Onions And Cook Until They Begin To Soften, About 1 Minute. Stir In The Mushrooms, Walnuts, Vinegar, And Black Pepper, Turn Heat To Medium-Low And Allow To Simmer For 2 To 3 Minutes. Gently Fold In The Tofu Slices, Cover, And Allow To Simmer For About 5 Minutes More. When The Pasta Has Cooked, Toss It With The Tofu Mixture, And Sprinkle With Romano Cheese.
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