1Preheat oven to 350. After artichoke hearts are drained and squeezed of water, cut into quarters to expose tender parts. Arrange flat in small casserole dish.
2Mix the chopped garlic and olive oil in a small bowl, with a basting brush. With brush, spread olive oil mixture on top of artichokes. Grind black pepper and sea salt on top to liking, and garnish with chopped red pepper
3Bake for about 15 minutes or until dish bubbles and tops of artichokes begin to brown. Careful, do not burn.
4Optional: You can use finely chopped bacon, proscuitto or pancetta to add flavor. You can also drizzle lightly with balsamic vinegar once out of the oven.
The zucchini noodles don't require cooking—they'll add freshness and crunch to the finished dish. Make the sauce while the tofu cooks and have the other vegetables at the ready so you can toss and serve immediately.
Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.