A creamy vegan pasta with baked tofu feta, roasted tomatoes, and silky sauce, perfect for a satisfying meal.
# What you'll 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 - 1 lb 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
# Method:
01 - Heat oven to 400°F.
02 - Whisk olive oil, lemon juice, miso paste, apple cider vinegar, oregano, garlic powder, salt, and pepper. Toss tofu cubes in marinade and let stand at least 10 minutes.
03 - Combine cherry tomatoes, minced garlic, and sliced red onion if using in a large baking dish. Drizzle with olive oil, season with salt and pepper, then toss to coat.
04 - Nestle marinated tofu into the center of the tomato mixture and pour any leftover marinade over the tofu.
05 - Bake for 30 to 35 minutes until tomatoes burst and tofu edges turn golden and slightly crisp.
06 - Boil pasta per package directions. Reserve 2 tablespoons pasta water, then drain.
07 - Remove baking dish from oven. Mash some roasted tomatoes gently to release juices. Add cooked pasta and reserved water; toss thoroughly to blend flavors evenly.
08 - Plate immediately, topping with torn basil and a drizzle of olive oil.
