Vegetable Soup With Tofu Croutons - cooking recipe

Ingredients

3 tbsp oil
2 2/3 lbs potatoes, peeled and roughly chopped
1/3 lb onions, finely chopped
2 cloves garlic, finely chopped
2 None red peppers, deseeded and cubed
2 tbsp tomato paste
1/2 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp dried oregano
2-3 None bay leaves
2 cups vegetable stock
1/2 lb asparagus, trimmed and sliced
1 pinch sugar
1-2 tbsp white wine vinegar
1/2 lb firm tofu
1 tsp soy sauce
Few sprigs fresh oregano, to garnish

Preparation

Heat 1 tbsp of the oil in a pan and saute the potatoes for 2-3 mins. Add the onions, garlic, peppers and tomato paste and saute briefly. Add the paprika, oregano, cumin and bay leaves. Pour in the stock, bring to a boil and simmer, covered, for 20-25 mins. About 5 mins before the end of the cooking time, add the asparagus. Season to taste with salt, pepper, sugar and vinegar.
Heat the remaining oil in a pan, add the tofu cubes and fry for 3 mins, turning regularly. Stir in the soy sauce and remove from the heat.
To serve, pour the goulash into serving bowls, top with the tofu and garnish with oregano.