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Rinse rice and beans well and soak separately for several hours or overnight. Drain and rinse before cooking.
Add soaked beans to a large pot, cover with water about 2 inches above, and bring to a gentle boil. Lower to a simmer and cook until tender.
In a skillet, melt the plant-based butter. Add jalapeño, bay leaf, onion, and garlic; sauté until fragrant.
Stir in tomato paste, cumin seeds, and coriander seeds. When aromatic, add this mixture to the pot of beans along with the celery and carrots.
Simmer beans on low to build flavor.
Cut tofu into small cubes. Toss with oil, smoked paprika, and seasoning. Roast at 375°F (190°C) convection for about 35 minutes until dry, firm and lightly browned.
Heat oil in a large pan. Sauté onion, garlic, carrot, and celery with tomato paste until softened.
Add seasonings and rice. Stir to coat, then add about 4 cups water.
Bring rice to a boil, cover, and reduce to low heat for about 30 minutes until tender.
When beans are rich and thick, stir in roasted tofu. Adjust salt and pepper.
Spoon beans and tofu over or beside the rice.
Finish with chopped cilantro, sliced jalapeño, and a sprinkle of nutritional yeast.