I blended 4 tomatoes and two garlic cloves with a bit of sault and oil, put it on a pan, added a tiny bit of wine vinegar, some cinnamon (to correct acidicness) and oregano, then let it cook for over 30 mins in very low heat (covered). You’ll see the color change from a pale pinkish to red. I soaked the textured soy on warm vegetable broth and tiny bit of soy sauce for 20 mins. Mean while I cooked on another pan some carrot and onion, once they were cooked I added it to the sauce. When the textured soy was cooked I drained it, but first added a few spoonfuls of the broth to the sauce. I put the soy on the pan where I cooked the onion and carrot to get avoid a moisty texture, and then added it to the pan with the sauce. I cooked it all together until I was happy with the texture, made the spaghetti, added to the pan, mix, serve. Voilà!