Directions

1. 1. Over medium heat, saute the onions, garlic, celery and hot pepper for 3-4 minutes, or until onions gain some color 2. Add the crumbled tofu and chopped eggplant, and cook until the tofu begins to slightly change color (5-7 minutes?) 3. Add the crushed tomato, and simmer for 10-15 minutes, over medium low heat, or until most of the liquid has evaporated 4. Dissolve two bouillon cubes in 1 cup of water, and pour into the pan, with the tofu and vegetables, add the bay leaf at this step and the other herbs 5. Cook the sauce until most of the water has evaporated, over medium-low heat 6. Add the wine, and cook until alcohol has reduced, and the sauce has thickened significantly 7. Taste sauce for any necessary salt or pepper, add some extra water and olive oil if sauce is too dry 8. Serve warm, over whole wheat rigatoni.