Ingredients
- 1/2 lb. tofu
- 1-16 oz can whole peeled tomatoes
- 2 cup dried macaroni
- celery salt, paprika, oregano and marjoram to taste
- 1 tablespoon cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon canola oil
- 1 tablespoon vegan red wine
- nutritional yeast, to taste
Directions
1. Heat Oil in skillet. Add vinegar, vegan wine & soy sauce.
Cube tofu and add, stir frying for 10 minutes.
2. Boil water & cook macaroni as package directs.
3. Add spices to tofu mixture, and stir fry for 5 more
minutes.
4. When macaroni is ready, add canned tomatoes to tofu
mixture, and crush them.
5. Serve tofu mixture on top of macaroni and sprinkle with
nutritional yeast.
Serves: 2
Preparation time: about 1/2 hour