Penne al Pomodoro

Heat 2 tbsp olive oil in large pot over medium heat. Add onion and cook until translucent and starting to brown, 3 to 5 minutes. Add just half the garlic and cook until fragrant, 30 seconds to 1 minute. Add tomato powder, crushed tomatoes, 3 cups of water, rice, 1/2 tsp salt, and a pinch of pepper. Bring to a boil, cover, reduce heat to low, and simmer for 15 to 18 minutes. Uncover and continue to simmer until tomato sauce has thickened, 2 to 3 minutes.

Combine cornstarch, nutritional yeast, oregano, and a pinch of salt and pepper in medium bowl and whisk to combine. Add tofu and toss to coat. Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add tofu and cook until golden brown and crispy, 3 to 4 minutes per side. (4-serving meal: use 4 tbsp olive oil)

Combine parsley, parmesan, remaining garlic, and 2 tsp of olive oil in small bowl. Divide tomato sou with rice between bowls. Top with crispy "cheese" curds and sprinkle with parsley parmesan crumble. Soup's on! (4-serving meal: use 4 tsp olive oil)