Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----spicing-----
   2      tablespoons   olive oil
     1/8  teaspoon      asafetida
     1/2  teaspoon      black mustard seed
   3                    dried red chilies -- crushed
  12                    peppercorns -- crushed
   6      cloves        -- whole, crushed
     1/2  teaspoon      cumin powder
   1      teaspoon      coriander powder
     1/4  teaspoon      turmeric
   3                    bay leaves
                        -----vegetables-----
  28      ounces        tomatoes
     1/2  cup           tofu
   3      tablespoons   tomato paste
   3      cups          stock
                        salt

Preparation:

Heat oil and add spices in order, stirring once after each addition. Lower heat and let the spices saute for a couple of minutes. In a blender, puree the tomatoes with the tofu until smooth. Add to the cooking spices. Stir in the tomato paste and the stock. Cover and bring to a boil. Stir well to prevent burning and simmer gently for 5 minutes. Add salt and serve hot.