In a large pan, sauté 3 minced garlic cloves and diced onion in 1 tsp. olive oil for about 5 minutes. Season with salt and pepper. Add in chopped celery stalks, half of basil, half of parsley (reserving some for garnish, if desired), and sauté for another 5 minutes. Pour processed tofu into the skillet. Stir in nutritional yeast, salt and pepper to taste, 1 Tbsp. lemon juice, and red pepper flakes to taste. Over medium heat, cook for about 8-10 minutes, or until most of the liquid cooks off. Remove from heat and set aside.