Tofu Spaghetti Sauce

2 medium garlic cloves
2 x 500 gram tofu cakes (frozen then thawed)
2 x 28 oz. cans tomatoes
6 1/2 oz. can tomato paste
1 teaspoon sea salt
1/8 teaspoon cloves
1/8 teaspoon tarragon (or more)
2 tablespoons Italian seasoning
(oregano, basil, parsley, bay leaf)

Only tofu that has been frozen will give the right consistency. Press or mince garlic. Mince tofu only until texture of cooked hamburger (too much mincing creams it). Puree tomatoes and add to paste and seasonings. Place all ingredients in a large saucepan. Bring gently to a boil and allow to simmer for at least an hour. This recipe freezes well.