Tomato and Vegetable Stew with Tofu
Cut the tofu into cubes. Peel the onion and garlic and chop. Peel the carrots and cut into slices. Rinse, trim and cut the chard into strips. Blanch the beefsteak tomatoes for 30 seconds by dipping in boiling water, rinse in cold water and remove the skin. Remove the stem and chop the pulp of the tomatoes.
Heat the olive oil in a large saucepan and saute the onion and garlic until soft. Add all the prepared ingredients and canned tomatoes and broth. Season with bay leaves, salt and pepper. Bring to a boil and cook for about 20 minutes on a low temperature. Pour into bowls and serve.