Mediterranean Tofu and Tomato Linguine with Oregano | Chopped

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