Roughly chop the onion. Clean and slice the mushrooms. Peel and press the garlic
Heat the oil in a deep pan on medium heat. First add the mushroom and bake for 2-3 minutes. Then add the mushroom and garlic and bake for another 2 minutes.
Add the diced tomato, pasta, textured vegetable protein and the bouillon cube. Then, fill both empty tomato cans with water and add to the pan. That way, you get both the right amount of water as well as use all of the tomato-ey goodness. :)
Turn up the heat and give everything a good stir. Let boil softly for 20 minutes occasionally stirring so it doesn't stick to the bottom. Make sure the protein is covered in fluid, so it gets nice and soft.
Before serving, stir in the herbs, salt, sugar and pepper. Heat for another minute and enjoy!