Cut block of tofu in a few pieces and dry them inside a kitchen cloth. Crumble dried tofu into small pieces.
Cut pumpkin into bite size pieces. No need to peel if using hokkaido pumpkin.
Grate ginger and chop garlic.
Warm oil in a large pot. Sautee ginger and garlic for a minute or two until soft.
Add tomato paste and spices and warm the paste in the pot for about a minute.
Add tofu and chopped pumpkin and mix with tomato paste-spice mix.
Pour liquid into the pot: crushed tomatoes and veggie broth. Mix well and let simmer under the lid for about 10 - 15 minutes. The pumpkin pieces should have softened a bit, but not too much.
Add macaroni and cook in them in the stew according to package instructions.
Pour Oat cuisine to the pot when the stew is ready or pour it to the bowl when serving soup.
Garnish with fresh herbs. Enjoy this hearty fall meal!