Chop the garlic cloves and onion in a food processor. Saute' the garlic and onion in olive oil in ;a very large saucepan until brown. Process the red peppers, green peppers, eggplant an mushrooms in a food processor until coarsely chopped; do not puree. Add the chopped vegetable, tomato puree, crushed tomatoes, tomato paste and water and mix well. Bring to a boil. Season with salt, pepper, oregano, parsley leaves, garlic powder and fresh basil. Simmer for 1 hour, stirring every 15 minutes. Add the tofu crumbles. Simmer for 1 hour or until dark red in color and vegetables are cooked through. Remove from heat. Let stand, covered for 30 minutes. Serve over pasta and ravioli or use in lasagna and stuffed shells. May be frozen.