Crispy tofu:

400 g firm tofu
1 tbsp coconut oil
salt to taste (adjust depending on which other flavourings you are adding)
1 tbsp tamari soy sauce
1 tsp garlic powder (optional)

Courgetti: 

450 g courgettes 
½ tbsp olive oil
salt and ground black pepper

Chimichurri:

½ lemon, the juice and the zest
½ yellow bell pepper or green bell pepper
1 green chili pepper
80 ml olive oil
1 bunch chopped fresh parsley
1 finely chopped garlic clove
salt and ground black pepper
 

Method:

Preheat the oven to 400°F (200°C).
Chop the tofu into small 1 cm. Spread out the tofu on a clean, absorbent kitchen towel or paper towels. Pat dry to remove excess moisture; this step is key for crispiness. 
Add the coconut oil to an oven-safe skillet over medium-high heat. Alternatively, use a regular frying pan and prepare a baking tray with parchment paper. 
When the oil is hot, add the tofu and salt. Fry for a couple of minutes or until the tofu is lightly golden. Add the tamari soy sauce and garlic powder, if using. Stir the tofu, mixing well. 
Transfer the skillet with the tofu to the oven, or transfer the tofu to the baking tray and then put it in the oven. Bake for 15 minutes or until the tofu is crispy.
Wash the lemon and grate the zest. Only grate the yellow part of the peel, not the white pith underneath; this is bitter-tasting. Squeeze the lemon juice into a tall bowl or beaker, and add the zest.
Split open the bell pepper and chili and remove the seeds. Finely chop both and add to the bowl. Add all other ingredients.
Mix with an immersion blender until the sauce reaches the desired consistency.
Cut the courgetti in half lengthwise.
Slice into ribbons using a potato peeler, or use a spiralizer.
Boil them quickly in salted water for no longer than a minute and drain well. You can also eat them raw. Drizzle with olive oil, salt, and pepper to taste. Toss to combine.
Spoon the chimichurri over the tofu and courgetti before serving.