In a pot, over medium heat, cook garlic, onion and celery in oil.
I charred my red peppers in advance (and removed the blackened skins) for a smokier flavour, but this is optional.
Add peppers and cook until they begin to soften. Season. Stir in thyme, Cajun seasoning, smoked paprika & veggie stock. Add bay leaves and bring to a boil, reduce heat and simmer uncovered (stirring occasionally) until sauce thickens. About 1.5 hours.
In a frying pan, over medium heat, cook tofu in oil until all sides are golden and crispy.
Add spice blend and tamari and stir to coat everything. Continue to cook for a few minutes.
Add tofu to beans, taste and adjust seasoning to suit your personal preference. Remove bay leaves. Adjust consistency of sauce by adding a little water, if necessary.
Serve beans and tofu with rice and a sprinkle of fresh parsley. Enjoy!