# Components:
→ 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 - 1.1 lbs 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, to drizzle
# Directions:
01 - Preheat the oven to 400°F.
02 - In a bowl, whisk olive oil, lemon juice, miso paste, apple cider vinegar, oregano, garlic powder, salt, and black pepper. Add tofu cubes and toss to coat. Allow to 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 and season with salt and black pepper. Toss to mix evenly.
04 - Nestle the marinated tofu cubes in the center of the baking dish among the tomatoes. Pour any remaining marinade over the tofu.
05 - Bake for 30 to 35 minutes until tomatoes burst and tofu edges turn golden and slightly crisp.
06 - While baking, cook pasta according to package instructions. Reserve 2 tablespoons of pasta water before draining.
07 - Remove the baking dish from the oven and gently mash some roasted tomatoes to release their juices. Add cooked pasta and reserved pasta water, tossing gently to coat evenly with the creamy tomato-tofu mixture.
08 - Serve immediately, garnished with torn fresh basil leaves and a drizzle of olive oil.
