# 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 ground black pepper
→ Vegetables
10 - 1 pint 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 ground 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 - Preheat oven to 400°F. Whisk olive oil, lemon juice, miso paste, apple cider vinegar, oregano, garlic powder, salt, and pepper in a bowl. Toss tofu cubes with marinade; let sit for 10 minutes.
02 - Place cherry tomatoes, minced garlic, and sliced red onion (optional) in a large baking dish. Drizzle with olive oil, season with salt and pepper, and toss to combine. Nestle marinated tofu in the center, pouring any remaining marinade over.
03 - Bake for 30 to 35 minutes until tomatoes burst and tofu edges turn golden and slightly crisp.
04 - Meanwhile, cook pasta according to package instructions. Reserve 2 tablespoons pasta water before draining.
05 - Remove baking dish from oven. Gently mash some roasted tomatoes with a fork to release juices. Add cooked pasta and reserved pasta water; toss to coat evenly in sauce.
06 - Plate the pasta mixture. Garnish with torn fresh basil and a drizzle of olive oil. Serve immediately.
