Panzanella Tomato Toast with Crispy Capers and Basil Leaves

This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Easy to make, impossible to stop eating.

The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Sweet, savory, and way too easy to drink.

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.