Wash the soy chunks with water, then soak in boiled water for half an hour. The soy will absorb water and expand.

Squeeze the water out of the soy chunks and empty the soaking water from the bowl. Put the soy back into the empty bowl, along with paprika, salt, pepper and 2 cloves of minced garlic. Mix to coat. 

Cover the seasoned soy chunks with freshly boiled water and allow to sit for 15 minutes. 

Prepare the vegetables: slice the carrots into thin circles, the pepper into strips, the potatoes into halves of boats and the onions and tomatoes into cubes. 

In a large pot, add a little olive oil, mustard, salt, pepper, paprika, cumin, turmeric and coriander. Add the onion and garlic and saute lightly until they are a little browned. Then add the carrots and pepper and continue to saute. 

Mix a tablespoon of tomato paste with water and stir, then add to the pot with the vegetables. Add the chopped tomatoes, cover with a lid and leave to simmer on a medium-low heat for 4-6 minutes.  

Add the soy chunks along with the seasoned soaking mixture, stir to combine. Add the potatoes, cover with a lid and leave to simmer on low heat for 30 minutes.   

Before serving, add vinegar to brighten the taste and stir. 

Serve with a whole grain or fresh crusty bread.