# 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 - 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 if preferred)
17 - 2 tbsp reserved pasta water
→ Garnish
18 - Fresh basil leaves, torn
19 - Extra olive oil, to drizzle
# Directions:
01 - Set oven temperature to 400°F (200°C).
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 evenly. 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 pepper, and toss to combine.
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 in the preheated oven for 30 to 35 minutes until tomatoes have burst and tofu edges are golden and slightly crisp.
06 - While baking, prepare pasta according to package directions. Reserve 2 tablespoons of pasta water before draining.
07 - Remove baking dish from oven. Gently mash some of the roasted tomatoes with a fork to release juices.
08 - Add cooked pasta and reserved pasta water to the baking dish. Toss thoroughly to combine and coat pasta with the creamy tomato-tofu mixture.
09 - Serve immediately garnished with torn fresh basil leaves and a drizzle of olive oil.
