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Cook the spaghetti according to instructions on the package and set aside
Make the Smoky Chickpea Tofu: Heat oil in a small skillet over medium heat. When hot, Add the chickpea tofu (or pressed and chopped firm tofu). Mix for a few seconds. add the rest of the ingredients and mix well. cook until the sauce thickens. Taste carefully and adjust flavor with more salt, vinegar or maple. and a few drops of liquid smoke for extra smokyness. (This topping is optional, there is tons of flavor in the pasta + vegan parm!)
Make the Parm: Mix everything under parm until it resembles fat crumbs. Press and mix a couple of times. Taste and adjust salt and zest.
Pasta: Heat olive oil in a large skillet over medium low heat. Add garlic and cook for half a minute. Add the black pepper and half the pepper flakes and cook until the garlic is golden
Add half of the parm and pasta water and bring to a good simmer. Add the spaghetti and toss to coat.
Sprinkle in rest of the parm, half the smoky tofu, black pepper, remaining pepper flakes and parsley and toss lightly and serve. Top each bowl with more smoky chickpea tofu.Store: Refrigerate for upto 2 days. The pasta absorbs moisture on sitting so Reheat with some water or broth.