Heat one tablespoon of olive oil in a large saucepan over medium heat. Add the cubed tofu or vegan sausage and cook for 2–3 minutes until lightly browned.

Add another tablespoon of oil and add the onion. Stir, and cook until softened and translucent, about 7-8 minutes (add a splash of water if it starts to catch) Add the garlic and cook for another 30 seconds, just until fragrant.

Add the chopped tomatoes and season with a good pinch of salt and black pepper, and bay leaf (if using). Stir well and let it simmer over a medium-low for 5 minutes.

Pour in the veg stock, Worcestershire sauce and maple syrup. Stir to combine.

Pour in the beans with their bean stock. Simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning with extra salt, pepper, or optional umami enhancers like liquid smoke or vegan fish sauce.

Spoon the hearty beans and tomato mixture over steamed rice, or serve alongside toasted sourdough bread. Garnish with chopped parsley for a fresh finish.