I used an Instant Pot for this soup but a regular soup pot works just as well, it just takes a bit longer.
Turn your Instant Pot to the sauté setting and add 2 TBSP of olive oil. Once it starts to simmer add 2 small chopped scallions.
Then add the florets of 1 small cauliflower. Sauté for a couple of minutes and then turn off that setting.
To the pot add:m
1 1/2 servings extra firm tofu, cubed
1/2 cup micro greens
2 cups vegetable stock
2 tsp red pepper flakes
1 TBSP nutritional yeast
Set the timer to the manual setting at 7. Once it finishes cooking, release the steam and transfer everything to a blender.
Puree until smooth. Add the juice of half a lemon and salt and pepper to suit your taste.
Garnish with shredded vegan cheddar cheese and a few microgreens.