Cook spaghetti according to package instruction. Drain and set aside.
Drain and mash tofu with hands.
Coat the bottom of a frying pan with oil, and saute tofu until slightly browned and loose.
Add onion, and cook until translucent. Add garlic, cook one minute more.
Add red wine (or water), and simmer for 3-4 minutes for the alcohol to evaporate.
Add tomato pulp, and let simmer until it has a red color.
Sprinkle in fresh or dried herbs herbs. Add salt and a little bit of sugar to counteract the acidity of the tomatoes if you wish, maybe some pepper. Shut off stove.
Add spaghetti to sauce, then serve.

250 gram tofu
Onion and garlic
1 cup tomato pulp
1 cup red wine or water
250 gram spaghetti
Oregano and/or basil
Salt
Olive oil
Optional sugar, ground black pepper