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Begin by sautéing the onion, leeks, and mushrooms in a pan until they soften and become fragrant.
Add the minced garlic and spices, cooking until the mixture is aromatic.
Incorporate the white beans into the pan and allow the mixture to simmer.
For the tofu sauce, blend the silken tofu, nooch, soaked cashew nuts or sunflower seeds, garlic, smoked paprika, sweet white miso, lemon juice, Dijon mustard, salt, and pepper until smooth. If necessary, add a bit of water to reach a pourable consistency.
Pour the tofu sauce over the bean mixture and stir to combine thoroughly.
Top the dish with sliced tomatoes and drizzle with extra olive oil.
Place the pan under the grill until the top is bubbling and golden.