Preheat oven to 350º.
Sauté onion and green pepper in oil until tender. Add tofu and tamari and continue cooking, stirring often. Add drained tomatoes remembering to reserve 1/4 cup of liquid. At the same time add honey, salt, chili powder, pepper and bay leaf. Bring to a boil. Cover and simmer for 15 minutes.
Blend 2 tablespoons cornstarch to the 1/4 cup of tomato liquid. Stir into the simmering mixture. Bring to a boil, stirring.
Add the cooked macaroni or rice. Pour into 2 quart casserole dish. Top with the shredded cheddar cheese. Bake for 25 to 30 minutes.