Vegan Baked Feta Pasta with Cherry Tomatoes | Recipe Cart

Ingredients

• 1 (14 oz) block firm tofu
• 2 tablespoons warm water
• 1 teaspoon white miso (optional, but recommended)
• 1 tablespoon nutritional yeast
• 2 tablespoons light olive oil or other neutral-flavored oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon juice
• 1 1/4 teaspoon salt
• 1 teaspoon oregano (optional)
• 1/2 teaspoon garlic powder
• 2 pints cherry tomatoes ((4 cups))
• 3 cloves garlic (peeled and sliced in quarters)
• 1/2 cup olive oil
• 1/4 teaspoon red pepper flakes ((optional - add more or less to taste))
• 1/4 tsp fresh ground pepper
• 1/4 cup fresh basil ((or 2 tbsp vegan pesto))
• 1 (16 oz.) package pasta (cooked and drained - any shape)