In large soup pot, combine cranberry sauce and tomato sauce. Bring to boil over medium heat, stirring often.
Meanwhile, mash the tofu and add in the egg replacer and two teaspoon of the tomato sauce (or soy sauce or hot sauce if you prefer).
Add in breadcrumbs slowly a handful at a time and stir until mixture is not too dry, but not soggy and packs firmly.
Form mixture into small ball shapes and drop into simmering sauce. Stir gently. Reduce heat, cover and simmer 1 and a half hours, stirring occasionally.
So yummy! Serve with rice or couscous or whatever.