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In a large pot over medium heat, add the olive oil. Once it's heated, add the sliced tofu.
Cook until golden and crispy on both sides. Put it in a bowl and set aside.
In the same pot, sautee the finely chopped celery and onion until the onion is translucent.
Add the mushrooms, sautee for 2 more minutes and add a few tablespoons of the veggie broth.
Continue cooking. Add carrots, potatoes, the bay leaf, broth and water. Bring to a boil.
Reduce heat and simmer for 15 minutes or until the vegetables are tender.
Add the sauerkraut and cook for 5 more minutes.
Remove the bay leaf and transfer about 1 cup of the soup to a blender and blend until smooth.
Pour back into the pot, add the apple cider vinegar and stir well.
Add tofu slices and serve with some fresh dill on top.