Drain the tofu and crumble it into a bowl.

Finely chop the onion and yellow bell pepper. Mince the garlic.

In a bowl, mix the ground meat, tofu, egg, salt, pepper, breadcrumbs, and half of the chopped onion.

Shape the mixture into large meatballs and coat them lightly with flour.

Heat olive oil in a pan and brown the meatballs on all sides. Remove and set aside.

In the same pan, sauté the remaining onion, garlic, and yellow bell pepper until softened.

Add the canned tomatoes, water, bouillon powder, and bay leaf to the pan. Bring to a simmer.

Return the meatballs to the pan and simmer for 20 minutes, turning occasionally.

Add the green beans and cook for another 5 minutes.