Peel onions and garlic and cut into fine pieces. Peel and wash the potatoes and cut them into large pieces. Clean, wash and dice the peppers
Heat 1 tablespoon of oil in a saucepan. Sauté the potatoes for 2-3 minutes. Add onions, garlic and tomato paste, sauté briefly. Add bell pepper, marjoram, caraway and bay leaves. Deglaze with broth, bring to the boil and simmer covered for 20-25 minutes
Wash the asparagus, cut off the woody ends. Cut the asparagus into diagonal pieces and add to the potato goulash about 5 minutes before the end of the cooking time. Season to taste with salt, pepper, sugar and vinegar
Cut the tofu into 16 equally sized cubes. Heat 2 tablespoons of oil in a frying pan. Fry the diced tofu for about 3 minutes while turning. Finally, deglaze with soy sauce and remove from heat. Arrange potato goulash in bowls. Add 4 tofu cubes and garnish with fresh marjoram as desired