VEGAN CRISPY TOFU WITH ROASTED CHERRY TOMATOES ON SPAGHETTI

Ingredients:
1 block of firm tofu, cut into 1-inch cubes
1 cup of cherry tomatoes, halved
1 tablespoon of olive oil
Salt and pepper to taste
1 cup of all-purpose flour
1 cup of panko breadcrumbs
2 tablespoons of nutritional yeast
1 teaspoon of garlic powder
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 tablespoon of olive oil
1 package of spaghetti
Instructions:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper and spread the cherry tomatoes on it.
Drizzle 1 tablespoon of olive oil over the tomatoes and season with salt and pepper.
Roast the tomatoes in the oven for 20-25 minutes, or until they are slightly charred and soft.
While the tomatoes are roasting, prepare the tofu.
In a shallow dish, mix the flour, nutritional yeast, garlic powder, basil, oregano, and thyme.
In another shallow dish, place the panko breadcrumbs.
Dip each tofu cube into the flour mixture, then the panko breadcrumbs, making sure they are fully coated.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the tofu cubes to the skillet and cook until golden brown, about 4-5 minutes on each side.
Cook the spaghetti according to the package instructions.
Once the spaghetti is cooked, drain it and toss it with the roasted cherry tomatoes.
Serve the spaghetti with the crispy tofu on top. Enjoy!