8 ounces rigatoni or other pasta
1 large or 2 medium zucchini, sliced in 1/4-inch half moons
1 large onion, chopped
1 bell pepper, seeded & chopped
1 small or 1/2 medium eggplant, cubed
4 cloves garlic, minced
3 tablespoons water (more as needed)
2 14.5 ounce cans diced tomatoes (fire roasted, if available)
3 teaspoons dried basil (divided)
2 teaspoons dried oregano (divided)
1 1/2 teaspoon salt (divided)
1/2 teaspoon dried rosemary
3 tablespoons tomato paste
12-14 ounces firm or extra-firm tofu, reduced fat, if available
2 tablespoons nutritional yeast
1/4 – 1/2 teaspoon red pepper flakes (optional or to taste)
1/4 cup pine nuts (omit to reduce fat, see below)