In a Dutch oven or soup pot, over medium heat, add oil. Add onion and sauté for 3 minutes until softened, add garlic and ginger and sauté for 1 another minute. Stir in paprika and coriander.
Add sweet potatoes and carrots and sauté for 5 minutes. Add the vegetable broth, chickpeas, salt and pepper. Cook for 30 minutes over medium to low heat with lid partially on.
While the soup is cooking, add and mix together the crumbled tofu, paprika, garlic powder and 1/2 tablespoon of olive oil in a soup bowl. Heat the remaining 1/2 tablespoon of olive oil over medium heat using a small fry pan, then add the tofu and cook for about 10 minutes until the tofu is crispy. Some liquid will release while cooking. Stir occasionally and once crispy, remove and set aside.
Once the vegetables are tender, transfer half of the soup into a blender or use a hand emulsifier and puree until smooth. Return to the soup pot and add kale and cook for another 2-3 minutes. Adjust the seasonings at this point.
Serve the soup while hot and top with the crumbled tofu. Enjoy!!
