Remove tofu from packaging and drain well. Slice into thirds (lengthwise), then wrap slabs in a clean tea towel or paper towel and set something heavy on top, like a cast iron pan. Let press for 30 minutes to remove as much moisture as possible.

Once tofu is pressed, dice finely into ¼" cubes. In a small mixing bowl, whisk together all other ingredients for tofu bacon. Toss tofu in marinade and let sit for 10 minutes. 

Meanwhile, heat a large skillet to medium and add sliced onions along with ½ tablespoon of olive oil and ½ tablespoon of soy sauce/tamari. Sauté for about 25 minutes, stirring often, until onions soft and caramelized.

Heat a separate pan oven medium and add tofu bacon bits + all of the marinade. Add mushrooms and sauté until tofu bacon bits are crispy and mushrooms have cooked down and soaked up the marinade. Remove from heat and set aside.

Bring 8-10 cups of salted water to a boil. (We generally add 1 teaspoon of salt for every 4 cups of water.) Fill a bowl with ice water and set aside. Add green beans to simmering water and blanch for 3 minutes. After 3 minutes, immediately transfer to the ice water and let sit for 2 minutes, then drain. 

Heat a large sauté pan and add remaining oil, green beans, 1 tablespoon soy sauce/tamari, salt, pepper and parsley. Sauté, tossing frequently, until the green beans are slightly browned (about 10 minutes).  

Assemble the dish by tossing together green beans and caramelized onions. Top with tofu bacon and mushroom mixture and slivered almonds. Enjoy warm.