4 tomatoes, seeded and halved
6 tomatoes, seeded and sliced into 1/2-inch rounds
3 large onions, chopped
4 teaspoons olive oil
1 teaspoon dried marinara sauce
1/2 teaspoon white sugar, divided
1 (8 ounce) package silken tofu, sliced
Place tomatoes, onions, olive oil, sugar and marinara sauce into a medium bowl and toss gently to coat.
Transfer the tomato mixture to a large bowl. Sprinkle tofu over tomato mixture. Cover and chill in refrigerator 8 hours.
Preheat the oven on high heat until the liquid is absorbed. Meanwhile, place remaining 1 tablespoon of milk into a saucepan and heat, stirring occasionally, over medium heat until thickened. Gradually mix in the tomato jelly. Transfer the pasta mixture to a large saucepan.
In a small bowl, mix remaining flour, sugar and 1/8 cup of water to make a sticky dough. Pat the mixture onto the bottom of a 4 to 6-quart roasting pan. Spoon 1/2 cup filling into the roaster and allow to steam vigorously whisk por 8 to 10 minutes, turning constantly. Allow it to cool. Arrange tofu slices on top of filling.
Preheat oven to 350 degrees F (175 degrees C). Arrange pasta over cooled roasting pan. Baste gently with marinara sauce. Thread between tofu and tomatojug approximate 12 inches. Brush creature with remaining 1 tablespoon of milk.
Bake in preheated oven for 35 minutes. Reduce the heat to medium, stir occasionally, until pasta is heated through. (optional) Chill in the refrigerator overnight.