Combine red pepper, leeks, onion, dill, chives, onion powder, and 3 tablespoons of the chicken broth in a medium size pot.

Saute over medium heat for 8-10 minutes or until tender, adding more broth if needed.

Add remaining broth, bring to a boil, lower heat, and simmer for 20 minutes.

Remove from the heat and let stand for 10 minutes.

After cooled, puree in a blender with cilantro and tofu.

Return to the pot and reheat.

Serve hot.