Heat olive oil in a large pot over medium heat. Add crumbled tofu, soy sauce, and smoked paprika. Cook for 5–7 minutes until lightly browned and slightly crispy. Remove tofu and set aside.
In the same pot, add a touch more oil if needed. Sauté onion, bell pepper, and carrot for 5 minutes until softened. Add garlic and cook for another 1–2 minutes.
Return tofu to the pot. Add beans, diced tomatoes (with juices), tomato sauce, broth, and all seasonings. Stir to combine.
Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally. Adjust thickness with more broth if needed.
Taste and adjust seasoning. Serve hot with avocado, lime, cilantro, or tortilla chips if desired.