1 tablespoon vegetable oil
2 large celery stalks, finely diced
3 medium carrots, peeled and thinly sliced
2 to 3 cloves garlic, minced
1 small onion, minced
8 cups water
2 vegetable bouillon cubes
1 teaspoon salt-free herb-and spice seasoning mix
4 to 6 ounces small pasta rings (anellini) or
short noodles such as cut spaghetti
4 to 6 ounces baked tofu, finely diced
store bought or homemade (see note)
Salt and freshly ground black pepper
1/4 cup fresh dill

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