Step 1

If using tofu, cut it crosswise into 1/2-inch-thick slices, and blot between clean tea towels or paper towels. If using seitan, drain and cut into small bite-sized chunks.

Step 2

Heat half of the oil in a soup pot. Add the tofu or seitan and sautë over medium high heat, stirring frequently, until golden on both sides. Remove to a plate and set aside until needed.

Step 3

Heat the remaining oil in the soup pot. Add the onion and garlic and sauté over medium heat, stirring occasionally, until the onion is golden, about 10 to 12 minutes.

Step 4

Add the bell pepper, potatoes, tomatoes, apples, curry powder, ginger, and 3 cups water. Bring to a simmer, then simmer gently, covered, for about 20 minutes, or until the potatoes are done.

Step 5

Stir in the tofu or seitan, raisins, and half of the cilantro or parsley.

Step 6

Season with salt and pepper and the optional red pepper flakes. Cook over low heat for 10 to 15 minutes longer.

Step 7

Stir in the remaining cilantro or parsley. Top each serving with a scoop of vegan yogurt or sour cream, if desired.