Tofu and Artichoke with Lemon Garlic Sauce

Ingredients:
8 oz form tofu
5-10 marinated artichoke hearts, sliced
Juice of 1 lemon
2 cloves garlic, minced
2 Tbsp olive oil
2 Tbsp smart balance butter
1/2 cup whole wheat flour (or whatever flour you prefer)
1/2 cup oat milk (or your preferred milk)
1/4 cup Parmesan cheese
1/2 pound spaghetti
Salt, pepper and parsley to taste

Directions:
Place tofu on a plate and cover with another plate to drain some of the fluid while putting the milk and flour each in a separate bowl. Heat the olive oil in a frying pan. Slice the tofu lengthwise and coat in salt and pepper. Dip each piece of tofu in the milk and then the flour and cook in the pan until browned on each side. Remove the tofu once cooked and add the smart balance, garlic, artichokes, lemon juice and cook until garlic softened. Place tofu back in and add desired amount of parsley, salt and pepper. Serve over pasta and top with Parmesan cheese.