¼ cup olive oil
1 large leek, thinly sliced
1 large sweet onion, thinly sliced
2 medium carrots, chopped
1 head spinach, chopped
1 package smoked tofu, cubed
1 cup wine
sea salt and pepper
Heat olive oil in large saucepan. Add leek, onion, and carrots. Stir, cover, and simmer for 5 minutes, until leek and onion slices are translucent. Add spinach, cover, and continue to simmer until spinach is wilted. Add tofu, wine, salt, and pepper. Cover and simmer for 15 minutes. Meanwhile, make aioli.
When ready to serve, warm up bourride, adding water if necessary. There should be some broth, but not a lot. Whisk a little warm broth into the aioli to thin, then add aioli to bourride and stir until consistency is thick and creamy. Serve in shallow bowls with crusty bread.