• Crumble or cut the tofu into 1-inch pieces.
• Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
• Scrape off any seeds from the roasted red peppers; cut into ½-inch-thick slices.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the tofu and mushrooms, season with salt and pepper, and cook, stirring occasionally, until the tofu is lightly browned and crisp and the mushrooms start to soften, 2 to 3 minutes.
Stir in the kale and tagine spice blend and cook until fragrant and the kale begins to wilt, about 1 minute. Add the roasted red peppers, vegetable broth, and tomato base, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the liquid has thickened, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
While the tagine cooks, prepare the cilantro and heat the naan.

• Coarsely chop the cilantro for garnish.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.

Transfer the tofu tagine to individual bowls, garnish with the cilantro, and serve with the naan.