Cut tofu into desired size. Bread regular firm tofu with all purpose flour.
Set saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and sear tofu each side for about 2 minutes per side. Set aside.
In a sauce pan, add the butter, tomato paste, tomatoes, cumin seed powder, paprika, salt and pepper to taste. Add the potatoes and carrots and continue to cook the stew for another 10 minutes. Add 1 tsp brown sugar. *You may add 1/2 cup of water to dissolve tomato paste.
Now get the saute pan where you seared the tofu and pour the sauce. Cook for 5 minutes. Serves 2.