Soften the chopped onion and minced garlic in a medium pot or frying pan using water or oil.

Add the canned or chopped tomatoes, including their juice.

Use a potato masher to smash the whole tomatoes into smaller pieces.

Add the cubed tofu, red wine vinegar, dried basil, and salt (if desired).

Bring the mixture to a simmer and partially cover the pot.

Simmer for 15-20 minutes to deepen the flavors.

Remove from the heat and cover while boiling the pasta water.

Cook the rotini pasta in a large pot until just past al dente.

Drain the cooked pasta and return it to the pot.

Pour the tomato mixture into the pasta and stir to combine.

Add low-sodium V8 juice if the mixture needs to be juicier.

Serve immediately.