Instructions

1. Place 2 dried cups black-eyed peas and 1 cup dried baby lima beans in separate medium bowls. Add enough cool water to cover the peas and beans by an inch or two. Set aside at cool room temperature to soak overnight.
2. Make the stock:
3. Place 8 ounces cremini mushrooms, 2 garlic cloves, 1 1/2 teaspoons dried thyme, and 1 1/2 teaspoons dried parsley in a medium pot.
4. Halve 1/2 small yellow onion (no need to peel). Trim the stem end and dark green parts from 1 small leek. Trim 2 large celery stalks.
5. Option 1: Broiler: Arrange a rack about 4 inches from the broiling element. Place the onion cut-side up, leek, and celery stalks on a baking sheet. Broil until blackened in spots on the outside, fragrant, and slightly tender, about 15 minutes. Transfer to the pot.
6. Option 2: Gas Stove: Char the onion pieces, leek, and celery stalks one at a time: Using tongs, hold each piece (cut-side down for the onion) directly on a high flame (or place directly on the stove grates). Cook, turning occasionally, until blackened spots and slightly tender. As each piece is ready, add to the pot.
7. Add 8 cups water to the pot and bring to a simmer over low heat, about 1 hour. Continue to simmer for 1 hour more. (This is a good time to chop the vegetables for the gumbo.)
8. Fit a fine-mesh strainer over a large heatproof bowl. Pour the stock through the strainer and discard the contents of the strainer. If not using immediately, let cool and refrigerate for up to 1 week or freeze for up to 2 months.
9. Make the gumbo:
10. Drain the peas and beans and return to one of the medium bowls, combining them.
11. Prepare the following, adding each to the other bowl the beans were soaked in as it is ready: Finely dice 2 medium yellow onions and 3 celery stalks. Trim and dice 1 1/2 medium green bell peppers.
12. Make the roux: Heat 1 1/2 cups red palm oil in a large pot or Dutch oven over low heat until shimmering. Add 1 cup all-purpose flour and cook, stirring often, until the flour is toasted and caramelized and the mixture starts to smoke slightly, about 15 minutes.
13. Add the onion mixture and 1/2 teaspoon of the kosher salt. Cook, stirring often, until the vegetables are softened and completely saturated with the oil, about 12 minutes. Meanwhile, pierce 1 Scotch bonnet pepper with the tip of a knife and crush 3 garlic cloves.
14. Add the Scotch bonnet, garlic, and 1 tablespoon tomato paste to the pot and stir to combine. Add the beans and peas (reserve the bowl) and stir to combine. While stirring, slowly pour in the mushroom stock and add 2 teaspoons of the kosher salt. Increase the heat to medium-high and bring to a boil.
15. Reduce the heat to maintain a simmer and cook for 20 to 25 minutes. Meanwhile, trim the stem ends from 1 pound okra and cut crosswise into 1/2 to 1/3-inch pieces. Drain 1 package extra-firm tofu and cut into large dice. Place the okra and tofu in the reserved bowl.
16. Add the okra and tofu and remaining 1/2 teaspoon kosher salt to the pot and stir to combine. Simmer until the beans and peas are tender and the gumbo is thickened, about 20 minutes more.
17. Add 1 tablespoon filé powder and stir to combine. Taste and season with more kosher salt, black pepper, Creole seasoning, distilled white vinegar, and hot sauce as needed. Serve with white rice.