Step 1

Slice the firm tofu into rectangles and set aside.

Step 2

Coat the bottom of a wide, shallow pot with oil and sauté the sliced onions until golden.

Step 3

Add the sliced tomatoes and cook over medium heat for about 3 minutes until they begin to soften.

Step 4

Add the sliced garlic, green pepper, and mushrooms.

Step 5

Season with sweet paprika, white pepper, black pepper, and pour in the red wine. Stir and cook for about 5 minutes to let the flavors develop.

Step 6

Add the tofu pieces and cook for another 5 minutes, gently mixing so they absorb the sauce.

Step 7

In a large cup or bowl, mix the tomato paste, sweet paprika, vegetable broth powder, boiling water (the sauce should be fairly thin)

Step 8

Pour the sauce over the pot, ensuring it covers the tofu and vegetables. Add more water if needed.

Step 9

Bring to a gentle boil, then reduce to medium heat and cook for about 30 minutes, partially covered.

Step 10

Taste and adjust seasoning if needed. The tofu should be soft and fully infused with the sauce.

Step 11

Serve warm with rice, mashed potatoes, couscous, toasted or fresh bread to soak up the sauce.