Let me know if you want the recipe ❤️ #fyp #vegan #tofu #highprotein Ingredients 250g firm tofu Feta marinade: 2 tbsp nooch, 3 tbsp olive oil, 1 tbsp oregano, 1/2 tsp salt, juice of half a lemon, black pepper, 2 cloves crushed garlic Pasta for 2 200g cherry tomatoes Half a red pepper, cut into strips Half a small aubergine, cut into cubes 6 florets of broccoli 4 tbsp olive oil Big pinch salt Black pepper 4 whole cloves of garlic, skin on 10 Kalamata olives Small handful of torn basil leaves 70ml (about 5 tbsp) cashew cream or other cream substitute Juice of half a lemon To serve: Fresh rocket Balsamic vinegar More cream Olive oil Black pepper Optional Parmesan Method: Preheat your oven to 200 Celsius, fan setting Give your tofu a good squeeze, wrapped in kitchen towel, to absorb any excess water. Mix the marinade ingredients together, then make deep diagonal cuts in a cross cross pattern in the tofu. Put the tofu in the baking dish, then pour the marinade over. Make sure it seeps into all the deep cracks. Arrange the tomatoes, aubergine, broccoli, garlic cloves and red pepper around the tofu, dress generously in olive oil, salt and pepper. Cover with tin foil and bake for 15 mins. Meanwhile, cook the pasta until 1 min less than the packet suggests. After 15 mins, remove the foil and bake for a further 10 mins, until you see the veg starting to take on a little colour. Remove the garlic cloves and pop them out of their skins. Pour over the cream. With a fork, gently mash the tofu, cream, garlic cloves and cherry tomatoes into a creamy sauce. Add the pasta and torn basil. Stir well, making sure all the tofu chunks have been mashed. Squeeze over some lemon juice, season to taste. Divide into bowls and drizzle with a little more cream, olive oil, black pepper and serve with a side of lightly dressed rocket. — @sophsplantkitchen sur TikTok