Heat or melt your oil in a large saucepan. Add the onion, cover and leave for 2-3 minutes. Check to see if they are sticking, stir and add a splash of water if needed. Repeat until the onions are lightly browned.
Add the garlic and courgette, stir, cover and leave to cook for 5 minutes. Add a splash of water again if needed to stop them sticking and browning too much.
Pour the water into the pan followed by the whole chilli, lime leaf, nutritional yeast, red chilli flakes, black pepper and salt. Cover and leave on a medium heat for 15 minutes.
Do a taste test of the broth and adjust seasonings. Add peas and sweetcorn and leave for a couple of minutes before adding the tofu. Cover and simmer for 5 minutes.
Add the red pepper when you are almost ready to serve (so it keeps its colour) and cook for 2-3 minutes. Squeeze the juice of the lime into the soup, then serve. Enjoy!