Slice the eggplant into rounds and drain.
Boil the rigatoni. Refer to the boiling time indicated on the bag.
Peel and crush the tomatoes in hot water.
Heat a frying pan over medium heat, add 3 tablespoons of olive oil and saute the eggplant. Remove the eggplant and set aside.
Add the tomatoes, hatcho miso and soy sauce to the pan. When the mixture is simmering, add 3 tablespoons of olive oil.
Add the tofu meat and toss.
Add in the cooked rigatoni, toss with the sauce, and voila!