Mediterranean Tofu and Tomato Linguine with Oregano
Firm tofu cubes brown alongside juicy tomatoes for a bright, herb-flecked pasta.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Skillet
- Colander
- Measuring cup
- Measuring spoon
- Spatula
- Wooden spoon
- Tongs
- Stove
- Paper towel
- Plate
- Serving bowl
Ingredients
- 12 ounces linguine
- 14 ounces firm tofu, pressed and cut into 3/4-inch cubes
- 2 tablespoons cornstarch
- 4 tablespoons olive oil, divided
- 3 cups cherry tomatoes, halved
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh oregano leaves, chopped
- 1 teaspoon dried oregano
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup vegetable broth
- 1 lemon, zested and juiced
- 1/2 cup crumbled feta cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
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