In a large skillet/ wok, heat 8 tablespoons of olive oil medium heat.
Add vegan butter, dried chilli flakes and lemon zest.
When chilli flakes darken, toss the bread vigorously in the oil mix to ensure that it colours evenly.
When golden, season with salt and pepper, toss half the parsley through and set aside.
Bring water to boil in another pot and cook spaghetti til al dente.
In the empty skillet/wok, heat enough olive oil to cover base then add garlic, caramelise garlic, then
Add salty/marinaded tofu and fresh Chillis.
Fry slowly over low medium heat, then
Add lemon juice, salt and pepper and remainder of the parsley.
Drain the spaghetti.
In wok add spaghetti, all the feta and mix well.Eat!
This dish is my favourite!