A simple vegan classic split pea soup that is smooth and refined to the pallet.
In a large pot, add the peas and 6 c vegetable stock and bring to a boil. Cover and simmer for about 45 minutes or until peas are soft.
Cut pressed tofu into cubes and sauté in a large pan with onion and carrot in olive oil for about 10 minutes. Add garlic and sauté an additional 5 minutes. Add to blender or food processor and purée until smooth.
Add tofu mixture to peas. Stir and heat thoroughly.