Place 1 tablespoon oil in a large pan. Add onion and carmelize on medium heat.
Add crumbled tofu and increase heat to medium-high. Mix in the paprika and 1 1/2 tablespoon of soyu or Bragg into the tofu. Stir occasionally until all the moisture is gone and tofu is lightly brown.
Push the tofu to the side of the pan.
Add 1/2 tablespoon oil to the other side of the pan with the garlic, and stir around until the garlic is soften. Add the tomato pieces and 1/2 tablespoon soyu or Bragg into the pan. Stir it around until the tomato pieces are soften. Then, mix the tofu and tomatoes together.
Lastly, add the green beans with 1/2 tablespoon filtered water. Stir everything together, and cover until the green beans are crisp and tender.
Serve with rice or grain.

1 tablespoon plus 1/2 tablespoon cooking oil
1/4 cup onions, chopped
1 12-ounce package firm tofu, drained and crumbled
1/2 tablespoon paprika
1 1/2 tablespoon plus 1/2 tablespoon soyu or Braggs liquid aminos
2 clove garlic, chopped
1 medium tomato, cut into small 1 pieces
1 pound (10 ounce) green beans, cut into desired length
1/2 tablespoon filtered water