Crumble the tempeh into little bits and place in a small baking dish. Sprinkled the sage, oregano, salt, ground black pepper and oil over the tempeh. Use your fingers to rub the seasonings into the tempeh. Bake the tempeh in a preheated 350-degree Fahrenheit/180 degree oven for 20 minutes.

Place the flour in a bowl and add to it the sage, oregano, ground black pepper and salt. Mix. Dredge the four slabs of tofu in the flour mixture. You will have a lot of flour remaining, just set it aside.

Heat the olive oil over medium heat in a Dutch oven. Add the tofu slabs to the pot. Cook tofu on all sides until lightly brown. Remove the tofu to a plate and set aside. When cool enough to handle, cut it into ½-inch cubes. Set aside.

To the same pot, add the onions, carrots, celery and bell peppers. Season with salt and ground black pepper and saute over medium heat for five minutes until the vegetables begin to soften.

Add the garlic and jalapeno and saute for a minute.

Stir in the bay leaves, sage and oregano.

Add the remaining flour to the pot and stir until mixed in.

If using the red wine, add it now and cook until it has evaporated, leaving just the wonderful flavor behind.

Stir in the pinto beans, tempeh, tofu and mushrooms. Add three cups of stock or broth or water. Mix well and add more liquid if you want the soup to be soupier.

Bring the soup to a boil and let it simmer 10 minutes over medium-low heat for the flavors to merge.

Stir in the soy sauce, followed by the Cajun spice mix. Mix well, and turn off the stove once the soup comes back to a boil. Stir in the spring onions.

Serve the soup hot or warm.