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1
Pour the tomato soup, crushed tomatoes, and 1.
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2
5 cans water into a pot, cover, and cook over medium heat until it begins to boil.
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3
Tear the kale into small pieces and add to tomato mixture.
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4
Add the chili paste to the mixture and stir in well.
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5
Reduce the stove's heat to low and watch it to ensure it doesn't boil over.
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6
Slice the daikon into very thin, quarter-sized slices and add to the tomato mixture.
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7
Slice the polar ends off the shallot, then slice in half around its equator.
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8
Separate into rings.
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9
Slice open the jalapeno pepper and remove all seeds from the insides.
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10
Chop into 1/4 inch strips.
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11
Slice tofu into chunks or cubes.
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12
Chop broccoli into thumbnail-sized bits.
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13
Slice off ends and caps of okra, then chop into 1/4 inch slices.
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14
In a large saucepan, heat the olive oil over medium heat until hot and ready to stir-fry.
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15
Stir-fry shallots and peppers for 2 minutes or until slightly brown.
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16
Add tofu and broccoli, increasing heat to medium-high and stir-frying until tofu begins to brown.
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17
Salt to taste.
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18
Add okra slices and lemon juice to stir-fry, continue until okra slices soften.
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19
Add the stir-fry mixture to the tomato mixture and simmer for 5 minutes.
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20
Turn off the heat once the tomato mixture reduces and is no longer watery.
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21
To serve, spoon a serving into a bowl and spoon 2 tbs of goat cheese on top.
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22
Toast one slice of bread and add on top of the cheese.
