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Cover the soy mince with boiling water, stir in the yeast extract, and leave for 10 to 15 minutes. Drain and squeeze out the excess.
Heat the oil over medium-high. Brown the sliced smoked tofu on both sides, then set aside.
Add the drained mince to the same pan and cook until the water’s gone and the edges start to crisp.
Stir in the paprika, all purpose seasoning, and thyme for a minute or two, then return the tofu and mix through.
Add the onion, pepper, garlic, scotch bonnet, and corn. Cook until softened.
Stir in the tomato paste and browning, frying for 2 minutes to deepen the colour.
Mix the nutritional yeast into the mushroom stock, pour in, and cook for 3 to 5 minutes until thickened.
Add the cabbage, lid on, and let it wilt for 5 minutes. Stir the mince up through it, then keep folding every couple of minutes until the cabbage is fully cooked down.
Remove the thyme, taste, adjust, and serve.