Cook the spaghetti in plenty of salted water according to package directions.

Then drain in a sieve, rinse with cold water, and let cool completely.

Halve the cherry tomatoes.

Cut the bell pepper into small cubes.

Finely chop the red onion and drain the corn well.

Cut the spring onions into fine rings.

Halve or quarter the black olives.

Drain the sun-dried tomatoes and cut them into strips.

Finely chop or press the garlic clove.

Cut the smoked tofu into small cubes. Heat a pan with a little olive oil and fry the tofu until golden brown and crispy all around. Remove from the pan and let cool slightly.

In a large bowl, add the cooled spaghetti.

Add the prepared cherry tomatoes, bell pepper, corn, red onion, spring onions, black olives, and sun-dried tomatoes. Also add the chopped garlic.

Add the fried smoked tofu to the other ingredients in the bowl.

In a small bowl, whisk the remaining olive oil with the apple cider vinegar or lemon juice and the dried oregano. Season with salt and pepper.

Pour the dressing over the salad and carefully but thoroughly mix everything so that all ingredients are well coated.

Crumble the vegan feta over the salad or cut it into small cubes and gently fold in.

Let the vegan spaghetti salad chill in the refrigerator for at least 30 minutes so the flavors can meld well.

Before serving, taste and adjust seasoning with salt and pepper if needed, and enjoy.

Enjoy your meal!!!