Drain the beans, and simmer in boiling water approx. 1 1/4 hrs. until tender, drain, and put to one side. Heat the oil in a non-stick frying pan, sauté the tofu approx. 2 mins. then remove. Add a little oil, sauté the onions, garlic, pepper, potatoes and sultanas for approx. 3 mins., add the tomato puree and sauté briefly. Add the tomatoes and oregano and season. Cover and simmer for approx. 10 mins., then stir in the beans and tofu and gently heat through.
Place the slices of bread on a baking tray lined with baking paper. Mix the oil and garlic and drizzle it on the bread.
Bake/dry for approx. 5 mins. in an oven preheated to 200 °C (convection).
Serve the smoked tofu stew with the chips.