In a medium Dutch oven
or pot over medium-high heat, add the olive oil, sage, carrots, garlic, onions
, peppers and sweet potatoes
and saute for 5 minutes. Sprinkle in the whole wheat flour
and saute until it is absorbed, about 2 minutes. Add the vegetable stock
and almond milk
and season with salt and pepper. Bring to a low boil and simmer
until the vegetables are tender, about 20 minutes. Add the cubed tofu and dill
and turn off the heat.
To serve, ladle the soup
into warm bowls and garnish with the scallions
and vegan cheese.