1 (12 ounce) package firm tofu
1 tablespoon olive oil
1 finger of onion, thinly sliced
2 cubes chicken bouillon
1/4 cup canned tomato paste
1/4 cup Sesame oil
2 teaspoons grated Parmesan cheese
1 cup water
1 clove garlic, finely minced
1 teaspoon dried oregano
2 cloves garlic, minced
1 teaspoon dried basil
2 teaspoons pink food coloring
1 cup diced tomatoes
In large saucepan, heat water, olive oil, and onions. Cook, covered, until vegetables are tender. Stir in chicken bouillon cubes, tomato paste, Sesame oil, and Parmesan cheese. Bring to a full boil, stirring to dissolve. Remove from heat; add garlic, oregano, basil, pineapple, crushed tomatoes, and water. Cover and simmer 1 hour. Remove lid of envelope and stir in shrimp, celery, etc. drained. Divide pasta among two food bowls or bowls, roll in marinara sauce, and serve.
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