Heat a large, deep skillet over medium heat. Once hot, add the olive oil, and once it is shimmering, add the diced onion and cook for 4-6 minutes or until translucent.

Add the garlic and jalapeño peppers and cook for another minute, stirring frequently to avoid burning. Then add the diced bell pepper and cook for 2-3 minutes until it’s starting to soften.

Stir in all of the spices (sweet paprika through cayenne pepper) and stir constantly for 30-60 seconds or until the spices have coated the vegetables and it smells very fragrant.

Add the diced tomatoes (or tomato purée), tomato paste, brown sugar or coconut sugar, kosher salt, black pepper, and bay leaves, and stir to combine. Reduce the heat to medium-low and allow the tomato sauce to thicken for 30 minutes, stirring once in a awhile.

Meanwhile, drain the tofu and pat down any excess water. Add the tofu into a food processor bowl and add the nutritional yeast, kala namak (or kosher salt), and turmeric (if using). Pulse the mixture a few times, but do not blend (or it will turn into a creamy purée). The final texture should resemble ricotta cheese. Taste the tofu mixture, and if you desire a more “eggy” taste, add ½ teaspoon more kala namak.

Once the tomato sauce has thickened up, taste it for seasonings. Add more salt or pepper as desired. If the sauce is too tangy, add more brown sugar or coconut sugar. If you’d like the sauce to be spicier, add some crushed red pepper flakes.

Add the crumbled tofu and drained cannellini beans on top of the tomato sauce. Reduce the heat to low, cover the pan, and allow them to heat through and absorb the flavors, for 5-8 minutes.

When ready to serve, add in the cilantro and mint (if using) and lightly stir to combine. Garnish with olives, if desired, and serve with a a rustic bread.