20min · 8 servings For the feta sauce, you'll need: • 1 (16-oz) block firm tofu (drained but not pressed) • 1/2 cup melted refined coconut oil • 1/4 cup tahini • 2 Tbsp kalamata olive brine • 2 Tbsp lemon juice • 1 Tbsp apple cider vinegar • 1/2 Tbsp sea salt • 1/2 tsp ground black pepper • 1/2 tsp onion powder For the rest of the dish you'll need: • 1 (8-oz.) box penne pasta • 2 pints cherry tomatoes • 1/2 cup minced red onion • 1/2 cup chopped roasted red peppers • 1/3 cup chopped kalamata olives • 3 large cloves garlic, minced • 1/3 cup extra virgin olive oil • 1/2 tsp ground black pepper • 1/4 tsp sea salt • 1/4 tsp crushed red pepper flakes (optional, for a little spicy)
