Press the super tofu for at least 30 minutes to remove excess moisture.

Dice the yellow onion, scallions, Scotch bonnet pepper, tomato, red bell pepper, and green bell pepper.

Mince the garlic and fresh ginger, then slice the carrot.

Cut the pressed super tofu into bite-size cubes.

Combine 1/4 cup vegetable stock, soy sauce, browning sauce, sea salt, black pepper, ginger, thyme, onion powder, garlic powder, poultry seasoning, smoked paprika, and allspice in a mixing bowl.

Add the tofu cubes to the marinade and coat them thoroughly.

Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat.

Fry the marinated tofu for 8 to 10 minutes until browned and lightly crisp.

Transfer the browned tofu from the skillet to a bowl.

Heat the remaining 1 tablespoon vegetable oil in the same skillet over medium heat.

Sauté the yellow onion, garlic, scallions, and Scotch bonnet pepper for 3 minutes until fragrant.

Add the carrot and bell peppers, then cook for 4 minutes until slightly softened.

Stir in the plum tomato and ketchup, then cook for 2 minutes.

Pour in the remaining 1 1/2 cups vegetable stock and stir in the optional extra browning sauce.

Return the browned tofu to the skillet and stir until coated in the stew sauce.

Simmer the stew uncovered for 12 to 15 minutes until the sauce thickens and the vegetables are tender.