Preheat oven to 425. Press the block of tofu between paper towels to remove excess liquid, then slice into 1-inch cubes. Toss the cubed tofu on a baking sheet with salt, pepper, chili powder, and 1 tablespoon olive oil. Place in the oven and roast for 20-25 minutes, until golden brown and crispy.

Meanwhile, halve, core, seed, and remove the white ribs from the bell pepper, then finely dice. Peel the carrot. Mince half the carrot and half the celery, then cut the remaining carrot and celery into thin matchsticks. Cut the snap peas in half lengthwise on a diagonal. Halve, peel, and finely dice the onion. Chop the mint leaves.

Make the sofrito: Heat 1 tablespoon olive oil in a large pan over medium heat. Add the diced onion, minced carrot, minced celery, and as much chili flake as you dare and cook, tossing, for 5-6 minutes, until very soft. Add the diced bell pepper to the pan and cook, stirring occasionally, another 5 minutes, until soft and slightly caramelized. Season with salt and pepper.

Add the snap peas, carrot, celery, stock concentrate, and 1/2 cup water to the pan with the bell pepper mixture. Cook, tossing, for 3-4 minutes, until vegetables are crisp-tender and sauce has thickened. Stir in half the mint and season with salt and pepper.

Toss the tofu into the sofrito and serve with a sprinkle of remaining mint. Enjoy!