A savory vegan pasta featuring baked tofu, roasted tomatoes, and a creamy sauce for a fulfilling meal.
# 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 - 17.5 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; use gluten-free if needed)
17 - 2 tbsp reserved pasta water
→ Garnish
18 - Fresh basil leaves, torn
19 - Extra olive oil, to drizzle
# Method:
01 - Set the oven to 400°F (200°C).
02 - Whisk olive oil, lemon juice, white miso paste, apple cider vinegar, dried oregano, garlic powder, salt, and black pepper in a bowl. Toss tofu cubes in the mixture and 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, season with salt and pepper, then toss to coat 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 have burst and tofu is golden with slightly crisp edges.
06 - While baking, prepare pasta according to package directions. Reserve 2 tablespoons of pasta water before draining.
07 - Remove the baking dish from the oven. Gently mash some of the roasted tomatoes with a fork to release juices. Add cooked pasta and reserved pasta water to the dish and toss to coat thoroughly with the creamy tomato-tofu mixture.
08 - Serve immediately, garnished with torn fresh basil leaves and a drizzle of olive oil.
