Step 1

Break up a block of extra firm tofu and toss it with paprika, nutritional yeast, garlic powder, and a little sea salt. Bake this at 400F for 25 minutes.

Step 2

In a pot over medium heat, sauté the onion, carrot, celery, potato & garlic in a splash or water until slightly softened.

Step 3

Add the red wine, tomatoes, mushrooms, tomato paste, thyme, paprika, garlic powder and nutritional yeast. Simmer until the wine has diluted significantly and the vegetables have softened.

Step 4

In a separate container, whisk the flour with the vegetable broth and add it to the pot. Bring to a simmer and cook, uncovered, for about 20 minutes. Thicken as needed with more flour our cornstarch.

Step 5

Add in the peas, tofu, kale, and fresh parsley to taste. Stir until the peas and have thawed and the kale has wilted. Enjoy immediately.