# What you need:
→ 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 penne or fusilli pasta (gluten-free optional)
17 - 2 tbsp reserved pasta water
→ Garnish
18 - Fresh basil leaves, torn
19 - Extra olive oil, to drizzle
# Steps to follow:
01 - Set the oven temperature to 400°F (200°C).
02 - Whisk olive oil, lemon juice, miso paste, apple cider vinegar, oregano, garlic powder, salt, and pepper in a bowl. 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 red onion if using. Drizzle with olive oil, season with salt and pepper, then toss to mix.
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 burst and tofu edges turn golden and slightly crisp.
06 - During baking, cook pasta following package instructions. Reserve 2 tablespoons of pasta water before draining.
07 - Remove the baking dish from the oven. Mash some roasted tomatoes with a fork to release juices. Add cooked pasta and reserved pasta water, tossing gently to coat evenly with the tomato-tofu sauce.
08 - Serve immediately, garnished with torn fresh basil leaves and a drizzle of olive oil.
