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Preheat your oven to 350°F (180°C).
Bake the vegetable: Chop the red bell pepper in half, remove the stem and core, and place it face down on a large baking tray. Peel and quarter the onions, and place them face down on the baking tray. Combine the cauliflower with ras el hanout, 1 tbsp olive oil, salt, and pepper, then place it on the baking tray with the rest of the vegetables. Bake on the middle rack for 35 minutes. Allow to cool down slightly.
Prepare the toppings: Spread the chickpeas on a large baking tray, toss with ½ tbsp olive oil, and bake on the top rack for 15 minutes. Meanwhile, combine the finely chopped kale with ½ tbsp olive oil and the za'atar, then massage it with your hand. Add the kale to the tray with the chickpeas and bake for another 10 to 15 minutes until crispy, stirring halfway through.
Blend: Add the red bell pepper, onion, and cauliflower to a large blender along with the tofu and room temperature vegetable stock. Blend until perfectly smooth, working in two batches if needed.
Heat and serve: Transfer to a large pot and simmer uncovered on low heat for 10 minutes. Adjust the salt and pepper to taste. Serve with your chickpea and kale toppings, and add chili oil if using.