2-3 cloves garlic
1 large onion, diced
2 Tablespoons oil
1 green pepper, diced
1 (425g) tomato puree
2 teaspoons sugar
half teaspoon salt, 1 teaspoon each dried basil & marjoram
dash hot chilli sause, same of black pepper
2 Tablespoons chopped parsley
400-500g spagetti or fettuccine
Saute crushed garlic and onion in oil in medium suacepan. When soft, add green pepper and cook for a few minutes longer.
Crumble the tofu and add to mixture. Cook 5 minutes, stirring occasionally.
Allow any liquid that appears to boil away, or drain off. Add puree and seasonings - except parsley)
Cook pasta. Top with sauce. Sprinkle with parsley.