# Components:
→ Tofu Feta
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 1 tbsp white miso paste
05 - 1 tbsp apple cider vinegar
06 - 1 tsp dried oregano
07 - 1/2 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Vegetables
10 - 1 lb cherry tomatoes
11 - 3 cloves garlic, minced
12 - 1 small red onion, sliced (optional)
13 - 2 tbsp olive oil
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ Pasta
16 - 12 oz dried pasta (penne or fusilli; gluten-free if needed)
17 - 2 tbsp reserved pasta water
→ Garnish
18 - Fresh basil leaves, torn
19 - Extra olive oil, for drizzling
# Directions:
01 - Set the oven to 400°F to prepare for baking.
02 - In a bowl, combine olive oil, lemon juice, miso paste, apple cider vinegar, oregano, garlic powder, salt, and black pepper. Add tofu cubes and toss thoroughly. Allow to marinate for at least 10 minutes.
03 - Place cherry tomatoes, minced garlic, and sliced red onion (if using) in a large baking dish. Drizzle with olive oil, season with salt and black pepper, then toss to coat evenly.
04 - Nestle the marinated tofu cubes into the center of the baking dish among the tomatoes. Pour any leftover marinade over the tofu. Bake for 30–35 minutes until tomatoes burst and tofu edges turn golden and slightly crisp.
05 - Meanwhile, cook pasta according to package directions. Reserve 2 tablespoons of pasta water before draining.
06 - Remove the baking dish from the oven. Lightly mash some roasted tomatoes to release their juices. Add cooked pasta and reserved pasta water to the dish. Toss gently to coat everything in the creamy tomato-tofu sauce.
07 - Plate the pasta while hot and garnish with torn basil leaves and a drizzle of olive oil.
