1. Bring water and broth to a boil in a large pot.
2. Once boiling add the celery and onions to the pot.
3. Sauté leeks and garlic cloves in margarine for a few minutes in a pan, and then add them to the broth.
4. After a couple of minutes, add the remaining vegetables, except corn.
5. Let them all boil together for approximately 10 minutes.
6. Then add tofu to the broth, along with the corn, cilantro, parsley, and ground pepper.
7. Once all ingredients are in the pot, reduce heat and let simmer for 30 minutes.
8. While the soup simmers, bake bread topped with margarine and a dash of garlic powder for 10-15 minutes at 350°F.
9. Once the soup and the bread are ready, serve and enjoy!
