6 cups dry macaroni in boiling, salted water
2 cups water
Juice from one quart canned tomatoes
1 lb. tofu, rinsed and drained
1/2 cup cashews
1/2 tsp salt
1 tsp Herbamare seasoning salt
2 tsp paprika
3 Tbsp nutritional yeast flakes
1 tsp onion powder
1/4 cup lemon juice
3 Tbsp potato meal
2 4-ounce cans sliced olives
1 quart tomatoes, drained
1. Cook the dry macaroni for 10 minutes and set aside.
2. Liquefy the water, tomato juice, tofu, cashews, salt, Herbamare, paprika, yeast flakes, onion powder and lemon juice.
3. Add the potato meal and mix briefly.
4. Mix the mixture with the macaroni, sliced olives and drained tomatoes.