Bring a large pot of salted water to a boil.
Add rigatoni (or pasta of choice) and cook according to instructions on the bag.
In a separate saute pan, heat olive oil on medium heat.
While the pan heats up dice onions and quarter mushrooms.
When the pan is heated, hand crumble a block of tofu into the pan. Breakdown until tofu resembles white ground beef.
Dry the tofu out in the pan, stirring often enough to not brown or burn the tofu. About 5 minutes.
Add in onions and continue to stir frequently to ensure they don't burn/brown as well. Cook 2 minutes.
Add in the mushrooms and continue to sweat the vegetables stirring frequently until mushrooms become tender. About 5 minutes.
Add in the pasta sauce, red wine, and bouillon. Stir until combined. Cover the sauce and stir every few minutes making sure not to burn the sauce.
Once the sauce is heated thoroughly it's ready to serve.
Strain your pasta. You can either add directly to the sauce or plate the pasta and add the sauce on top.
Top with your favorite vegan parmesan, or nutritional yeast.