Prep mise en place.
Heat oil in stockpot, medium heat.
Add veggies and sweat, covered, 12-25 minutes until carrots are soft.
Add spices and veg powder+water / broth.
Bring to boil, taste for seasonings. Off heat.
Process in batches, adding 7 of the 10oz tofu cubes.
Serve cold. Garnish with whipped tofu with remaining tofu thinned to consistency of whipped cream and cilantro.