Prepare the tofu. Either make your own using our recipe or used pre-smoked tofu. If use pre-made tofu, chop into pieces and fry in olive oil first so they are crispy on the outside.
Pre-heat oven to 170°C.
In a flame-proof casserole dish, heat up the olive oil.
Add the onions and carrots, and cook until they are softened.
Add the garlic, cloves, pepper, bay leaves, smoked paprika and thyme. Then add salt and pepper. Cook for a few minutes.
Add the red wine. Cook for 10 minutes, allowing it to reduce a bit.
Add the tomato paste, tamari, vegetable stock and liquid smoke. Whisk in the flour.
Add the mushrooms just before putting in the oven. Leave them whole (unless some are very big; those can be cut in half).
Put in the oven for at least 2 hours for all the flavours to infuse. 45 minutes before the end of the cooking time, add the tofu.
Serve with rice, potatoes or crusty bread.