Hungarian Perkelt

Heat pot with lid onto a low heat and add a dash of oil. Dice onions medium-fine and put into pot with lid on. let them simmer until transparent. Add diced red and green capsicum, and then diced tomatoes. sprinkle with marjoram until there is a thin but even coverage.
Add vegeta sparingly as this is very salty. Let this concoction simmer for at least 15-20 minutes until aromatic. There should be juice from vegetables and onions. Add 1 inch cubes of tofu and sprinkle liberally with paprika (mild) roughly one tablespoon, or until contents has a reddish color. If there is not enough juice, add some water sparingly to top up as needed, let this simmer for 45 minutes. Tastes very earthy and yummy. Serve with pasta.
If you wish, you can soak tofu cubes in vegetarian chicken or beef stocks for that extra hearty flavor, (massel) makes a vegetarian stock.