Prep. Tofu for use: Slice and press for 45 minutes (to drain water out)

Cut up the broccoli florets, cauliflower, carrot chips, snow peas, and sugar snap peas into small pieces. Set Aside for now..

In blender, blend Tofu with vegetable broth and RealLemon Juice. Set aside.

In crockpot add the cut up vegetables (from step 2), blended tofu (from step 3), Greek Seasoning, basil, parsley, soy flavor bacon bits, earthbalance butter, dried spinach leaves (crush them to a powder first.), and Daiya cheddar cheese shreds.

Cook in crockpot for 4 to 5 hours.

Boil up rice. Remove from baggies and slowly stir into crockpot. Do this when soup is almost done.