Tofu spaghetti

For 4 or 6 people: 2 tablespoons olive oil-one garlic clove, crushed 2 large tomatoes diced onions-2-in cubes-2 green peppers, diced 1/2-3 thinly sliced champignon-carrot, grated or cut into cubes, or Chinese cabbage leaves, finely sliced 2-6 green beans, thinly sliced (optional) 2 cups water-a bay leaf-700 gr. crumbled tofu, or 300 gr. of fried tofu patties, cubed-a loaf of wheat gluten [seitan] (optional)--1/2 cup of ketchup-3 1/2 tablespoons margarine-2 1/4 teaspoon salt or shoyu-2 spoons and a pinch of pepper two tablespoons nutritional yeast

Heat the oil in a large pot to thick bottom, add onions and garlic and sauté for 3 or 4 minutes. Add the following five ingredients and saute 3 or 4 minutes yet. Pour the water, add the bay leaf and bring to a boil; cover and let Cook for 15 minutes. Add next six ingredients and cover again and Cook, stirring occasionally, for about 1 hour. Turn off the heat and let cool to room temperature, then remove the bay leaf and serve cold or heated, spaghetti or pizzoccheri (buckwheat noodles). Sprinkle nutritional yeast.
For a change, seasoned with grated ginger, aromatic leaves, oregano or Basil.