Roasted Tomato, Silken Tofu, and Garlic with Fresh Spring Peas and Basil

Ingredients

2 cups of fresh tomatoes, cut into nickel sized pieces (I recommend cherry tomatoes but any will work)
1 tablespoon olive oil
3 tablespoons unsalted butter
2 tablespoons soy sauce
2 tablespoons vegan fish sauce
1 tablespoon red pepper flakes
1 package of silken tofu, sliced into squares
1 whole head of garlic with the top chopping off
2 cups spring peas, tipped and tailed
2 cups cooked white rice
8 leaves of basil, sliced into ribbons

Preheat your oven to 350 ºF.
In a medium sized roasting pan add 2 cups of fresh chopped tomatoes, 1 tablespoon olive oil, 3 tablespoons unsalted butter, 2 tablespoons soy sauce, 2 tablespoons vegan fish sauce, 1 tablespoon red pepper flakes, 1 package of sliced silken tofu, and 1 head of garlic with the top chopped off. Carefully stir everything together so that the silken tofu stays whole.
Roast the tomato mixture for 1 hour and 15 minutes. Check it every 20 minutes or so and carefully stir it to make sure everything is cooking evenly. After 1 hour and 15 minutes the mixture should have a lot of liquid and have an umami aroma.
Remove from the oven and add the 2 cups of spring peas. Then squeeze the clove of garlic so the roasted garlic goes into the pan and then remove the skins. Stir the peas and garlic in and return to the oven. Cook for an additional 5 minutes and then remove from the oven for the last time.
Plate the mixture with rice and top with the sliced basil leaves.

Servings: ~ 4 people
Vegan fish sauce can be difficult to find. I recommend looking online for it. If you don't have any I recommend adding coconut aminos in place of it or adding an additional tablespoon of soy sauce.