# Ingredient List:
→ 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 - 18 oz 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
# How-To Steps:
01 - Set the oven temperature to 400°F (200°C) to prepare for baking.
02 - Whisk together olive oil, lemon juice, miso paste, apple cider vinegar, oregano, garlic powder, salt, and black pepper in a bowl. Add tofu cubes and toss thoroughly to coat. Allow to marinate for a minimum of 10 minutes.
03 - In a large baking dish, combine cherry tomatoes, minced garlic, and sliced red onion if using. Drizzle olive oil over vegetables, season with salt and pepper, then mix gently to distribute.
04 - Nestle the marinated tofu cubes centrally among the tomatoes in the baking dish. Pour any leftover marinade evenly over the tofu.
05 - Bake for 30 to 35 minutes until tomatoes burst and tofu develops golden, slightly crisp edges.
06 - Simultaneously, cook the pasta according to the package directions. Reserve 2 tablespoons of pasta water before draining.
07 - Remove the baking dish from the oven. Using a fork, gently mash some roasted tomatoes to release juices. Add the cooked pasta and reserved pasta water, tossing gently until the pasta is fully coated with the creamy tomato-tofu sauce.
08 - Plate immediately, garnishing with torn fresh basil leaves and a light drizzle of olive oil.
