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Preheat your oven to 400° F (204°C).
Drain and press your tofu to get all of the excess liquid out of it, then crumble it up into a food processor. (If you don't have one, you can mash it in a large bowl.)
Mix 1 tsp miso paste with 2 tbsp water and add it to the food processor along with 1 tbsp nutritional yeast, 1 tbsp apple cider vinegar, 1 tsp lemon juice, 1 1/4 tsp salt, 1 tsp dry oregano, and 1/2 tsp garlic powder to the food processor and blend until smooth.
Add it to the center of a large baking dish. (I put my feta back into the open tofu container and packed it down to shape it into a rectangle before flipping it over in the center of the dish.)
Add 2 (1 pint) containers of washed cherry tomatoes and sliced garlic cloves to the dish surrounding the feta.
Drizzle with 1/2 cup of olive oil and sprinkle with red pepper flakes, fresh ground pepper, and some additional Italian spices or more oregano if desired.
Bake at 400° (204°C) for 30-35 minutes until the tomatoes look slightly wrinkly and are bubbling in their juices.
While the tomatoes and feta are in the oven, boil a 16 oz package of pasta (any shape that you want) according to package directions. Drain the pasta and toss it in with the cooked feta and tomatoes and some fresh basil as soon as they come out of the oven and serve hot. Add more salt and pepper to taste.