Place a large pot on medium heat. Add the oil. When the oil shimmers, add the onions, garlic and bay leaf. Heat until the onions are translucent and the garlic is soft.
Add the turmeric, carrots and celery. Decrease the heat to low and cook for 5-6 minutes.
Add the mushrooms, black beans and tofu cubes. Cook for 2-3 minutes longer until the mushrooms begin to soften.
Add the salt, chilli flakes, cumin powder and coriander powder. Stir until all combined and the spices are fragrant 1-2 minutes.
Add the tomato puree and vegetable broth. Increase the heat to medium and bring to boil. Reduce the heat to medium-low, cover the pot and let simmer for 10-15 minutes until the carrots are soft.
Add the chopped kale. Stir until all combined. Turn off the heat and cover the pot for another 2-3 minutes until or until the kale is slightly wilted. Stir in the lemon juice.