1 tablespoon olive oil
1 teaspoon chopped fresh sage
2 medium carrots, chopped
2 cloves garlic, finely chopped
1 Vidalia onion, chopped
1 red bell pepper, chopped
1 small sweet potato, scrubbed and chopped
3 tablespoons whole wheat flour
3 cups low-sodium vegetable stock
2 cups almond milk
Freshly ground black pepper
1 pound silken tofu, cubed into 1/2-inch pieces
2 tablespoons chopped fresh dill
2 tablespoons chopped scallions, for garnish
Grated vegan cheese, for garnish
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