Press the tofu for bout 20 minutes to get rid of excess water.

In a small bowl, add 1 ½ tbsp browning, ½ tsp pink Himalayan salt, paprika, and black pepper. Mix well until everything is well combined.

Dice tofu into small cubes and place them on a baking tray.

Brush the prepared marinade onto each tofu piece on all sides until all pieces are well coated.

Place a large skillet on high heat and add coconut oil. Once the oil is hot, add marinated tofu pieces one at a time and cook until they get a brown color on each side for about 5 minutes.

Once done, remove tofu on a plate and set it aside.

In the same skillet, add onion, garlic, thyme, bell peppers, carrots, and potatoes, and sauté for 3 minutes.