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In a 3-1/2- or 4-quart slow cooker, whisk together water and soup. Stir in tomatoes, celery, carrots, onion, garlic, Italian seasoning, salt and pepper.
Cover and cook on Low for 7 to 8 hours or High for 3 1/2 to 4 hours.
Gently stir in tofu cubes and cooked spaghetti. Sprinkle each serving with Cheddar.