Jump to content
  • vegan feta, herby chilli lemon tofu and breadcrumbs spaghetti

    (0 reviews)
    • Ingredients:

      8 tablespoons Olive Oil, plus extra for frying 

      20g vegan butter 

      2 teaspoons dried chilli flakes or Korean Red Chilli Pepper Powder 

      zest of 4 lemons and juice 

      2 cups sourdough or other bread diced 

      500g Salty Tofu, failing that, marinade  500g tofu 4hrs in 3 tablespoons salt, 4 tablespoons each of thyme, sage, chives, parsley, lemon zest, 8 tablespoons olive oil. 

      500g dried Spaghetti  

      12 cloves Garlic finely chopped  

      4 red fresh Chillis finely chopped  

      500 g vegan Feta 


      Serves: 4 Cook Time: 10 mins Prep Time: 30 mins Cuisine: Mediterranean

    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! 

      Report Recipe

    User Feedback

    Join the conversation

    You can post now and register later. If you have an account, sign in now to post with your account.


  • Create New...