1 Stem the tomatoes. Score the skins on the tomatoes opposite the stem end.
2 Dip tomatoes in boiling water for 30 seconds. Remove from water, rinse and remove the skin.
3 Cut tomatoes into quarters and cut out the cores.
4 Cut bell peppers into quarters, remove seeds, rinse and cut into 2 cm (approximately 3/4 inch) dice.
5 Cut tofu into 2 cm (approximately 3/4 inch) cubes.
6 Peel the onions and garlic and chop finely.
7 Peel the potatoes and cut into 2 cm (approximately 3/4 inch) cubes. Cover with cold water.
8 Heat oil in a pot. Sauté onions and garlic until translucent, about 2 minutes. Add diced bell peppers and continue stewing over medium heat for 4-5 minutes.
9 Drain the potatoes and add to the pot.
10 Sprinkle with paprika and fill with the vegetable broth. Cover, bring to a boil and cook for 5 minutes.
11 Meanwhile, rinse the parsley, shake dry, pluck leaves and chop finely. Rinse lemon in hot water, wipe dry, grate the peel finely and mix with the parsley.
12 After 5 minutes, add the tomatoes to the pan and continue cooking. After 3 minutes, add the tofu and continue to cook for 4 more minutes.
13 Stir cornstarch in a little cold water until smooth. Stir into stew and bring to a boil, then season with salt and pepper. Serve sprinkled with parsley and lemon mixture.