Vegetable Soup With Tofu Croutons

• 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

1. 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.
2. 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.
3. To serve, pour the goulash into serving bowls, top with the tofu and garnish with oregano.

oil, potatoes, onions, garlic, red peppers, tomato, sweet paprika, ground cumin, oregano, bay leaves, vegetable stock, sugar, white wine vinegar, firm tofu, soy sauce, oregano

Taken from recipes-plus.com/api/v2.0/recipes/18435 (may not work)