Cut the Smoked Tofu into fine strips. Fry in olive oil until crispy, then drain on kitchen paper. Cut the chilli pepper into fine strips, dice the onion and garlic, and fry in oil. Deglaze with white wine and let thicken for 2 minutes. Add soy cream and season with salt, pepper, oregano and lemon juice.
Mince the sun-dried tomatoes. Bring the sauce to a boil, add the peas, tomatoes and tofu, and briefly simmer. If desired, season to taste with nutmeg and vegetable bouillon powder. Chop the parsley, finely grate the courgette, and add both to the sauce.
Cook the spaghetti. Stir 50-100 ml of the pasta water into the sauce for a creamy consistency. Serve the spaghetti with sauce.