Pour 1 tbsp oil in a casserole and heat it. Add turmeric and asafoetida and stir for 20 seconds.
Add tofu, stir for 3 minutes, then add parsley and stir for a further 3 minutes.
Add all other ingredients except the remaining oil and mint. Cover with a lid and let it boil. Then turn the heat down low and simmer until the celery has softened (15-20 minutes).
Pour the rest of the oil into a small pan and heat it, adding the lemon juice and dried mint. Stir for just 5 seconds, making sure the mint does not burn. Pour it into the casserole and wait a couple of minutes before serving.