It simmers a while to coax out all the flavors from each of the components, but it's definitely worth the wait.
You will be generously rewarded with an incredibly decadent feast of flavors.
3 vine tomatoes, chunked
4 large white mushrooms, sliced
3/4 medium yellow onion, diced
1 red bell pepper, sliced
1 poblano pepper, deseeded, sliced
1 jalapeno pepper, deseeded, sliced
6 cloves garlic, thinly sliced
3 dried shishito peppers, broken, deseeded
2 chile de arbol, broken, deseeded
2 tbls olive oil
3 tsps salt
2 tsps dry rosemary
2 tsps black pepper
2 1/2 cups water
1 vine tomato, chunked
1/2 block silken firm tofu
2 tsps paprika
1 tbl hot sauce
1/4 cup nutritional yeast flakes
2 tbls vegan mayo
1 tbl ap flour
In a large sauce pot or stock pot bring the first set of ingredients to a boil and then lower to a simmer.
Add tofu and single tomato to a blender. When the liquid in the pot has begun to darken, about 20 minutes of simmering add 1/4 cup of it to the blender containing the tofu and tomato and puree until smooth.
Pour puree into your simmering pot.
Stir to combine. Simmer 5 more minutes. Add paprika, hot sauce, yeast. Continue simmering for 15 more minutes. Stirring occasionally.
Stir in mayo. Stir well to fully incorporate. Simmer 5 more minutes.
Whisk in flour. Simmer 5 more minutes.