Cut tofu into slices, dip into soy sauce, then into bread crumbs. Bake at 350 degrees until crispy, about 15 minutes.

In a large saucepan, heat water with cumin, oregano and sofrito, olives, garlic, tomato paste, and bay leaves. Simmer for a few minutes, and add onions and carrots.

When onions are soft, add peppers and cilantro. Simmer until thick. Add tofu and serve.

*To make sofrito, combine 1 bunch cilantro, 2 medium onions, peeled; 1 bulb of garlic, peeled; 1 bunch culantro (Chinese flat-leaved cilantro) or 1/2 bunch of flat-leaved parsley, 1 red bell pepper, seeded; 2 green bell peppers, seeded; and 2 large tomatoes (opt.) and process in food processor until smooth. Salt to taste. Extra sofrito can be frozen in ice cube trays and saved for later.