Cut the tofu into cubes of about 1 cm. Clean the bell pepper and cut into cubes. Chop the onions and set aside. Heat the butterfat in a pan, lightly fry the tofu cubes until golden brown on all sides, place in a pot and keep warm.
Fry the onions in the hot pan. Dust with paprika powder and stir well. Add the tomato paste and let it stew. Stir in flour. Deglaze with soya sauce and red whine and allow it to reduce.
Pour and boil vegetable stock into the pot containing the tofu cubes and add the content of the pan. Place the pot on the stove and stir several times as it comes to a boil to avoid burning the ragout. Wash the lemon, cut into half and add one half along with the peppercorns and the bay leaf to the ragout. Turn down heat and let it simmer for about 5 minutes.
Meanwhile, chop the caraway, press the garlic through a garlic press and add to the ragout, along with the bell pepper cubes. Let it simmer for another 5 minutes. Remove the bay leaf and the lemon half. Season with salt and pepper, serve on plates and garnish with a spoon of sour cream.
Goes well with boiled potatoes or tagliatelle.