Dice the onion. Cut the grilled peppers into lengths. Mince the garlic.

Heat the olive oil in a large pan over medium heat. Add the diced onion and cook for about 5 minutes, or until it becomes translucent and softened.

Add the cut grilled peppers and minced garlic to the pan. Season with salt and pepper to taste. Cook for another 2 minutes, stirring, until the garlic releases its fragrance.

Pour in the tomato passata. Crumble the soft tofu and Bulgarian white cheese directly into the pan.

Stir everything gently to combine the ingredients. Bring the mixture to a gentle simmer and let it cook for about 5-10 minutes, allowing the flavours to meld and the cheese to soften slightly.

Serve the Tofu Mish Mash hot. You can garnish each serving with fresh, chopped parsley if you like.