# List of Ingredients:
→ Tofu Feta
01 - 14 oz firm tofu, pressed and cut into cubes
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 optional)
17 - 2 tbsp reserved pasta water
→ Garnish
18 - Fresh basil leaves, torn
19 - Extra olive oil, for drizzling
# Step-by-Step Directions:
01 - Set the oven to 400°F to prepare for baking.
02 - In a bowl, whisk olive oil, lemon juice, miso paste, apple cider vinegar, oregano, garlic powder, salt, and pepper; add tofu cubes and toss to coat. Let marinate for at least 10 minutes.
03 - In a large baking dish, combine cherry tomatoes, minced garlic, and sliced red onion if using. Drizzle with olive oil, season with salt and pepper, and toss to mix evenly.
04 - Nestle marinated tofu cubes in the center of the baking dish among the tomatoes, pouring any remaining marinade over the tofu. Bake for 30 to 35 minutes until the tomatoes burst and tofu edges are golden and crisp.
05 - While baking, cook pasta according to package directions. Reserve 2 tablespoons of pasta water before draining.
06 - Remove baking dish from oven; gently mash some roasted tomatoes with a fork to release their juices.
07 - Add cooked pasta and reserved pasta water to the baking dish; toss thoroughly to coat pasta with the creamy tomato-tofu sauce.
08 - Plate the dish hot, garnished with torn basil leaves and a drizzle of olive oil.
