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 red wine
nutritional yeast, to taste
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.