Vegan Tofu Feta Pasta

1: Marinate the tofu: mix together the vinegar, miso, and nutritional yeast and pour over the tofu. Let marinate for at least 10 mins or overnight.

2: Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.

3: Place the tofu feta block in the middle of the baking dish surrounded by the cherry tomatoes and pour on a little of the leftover marinade. Top with the garlic, Italian seasoning, and red pepper flakes. Flip a couple times to coat it with the olive oil and seasoning.

4: Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the tofu feta melts.

5: While the tomatoes and tofu feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you’d like to toss it in.

6: Immediately add the basil leaves to the cooked tomatoes and tofu feta and toss everything to combine.

7: Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.