Melt the butter in a large soup pot over medium heat. Once bubbling, add the onion and cook until translucent.
Add the carrots, celery, bay leaf, salt, and pepper and cook until the veggies are tender.
Add the flour and mix well to coat the veggies, making sure no big clumps of flour remain.
Slowly add in the broth to avoid clumps, then cover and bring to a boil.
While the soup is coming to a boil, make the dumplings. Mix the vinegar and nondairy milk and set aside to curdle.
In a large bowl, sift together the flour, baking powder, and salt. Cut the cold butter into cubes and mix into the flour gently. Add the milk and stir gently to avoid overworking the dough. Fold in the leftover stuffing and mix gently until everything is combined.
Once the soup is boiling, drop spoonfuls of the dumpling dough into the soup. Cover and let simmer 10-15 minutes.
Heat a small saute pan over medium heat and add 1 Tbsp. vegan butter. Once the pan is hot and the butter is bubbling, add the chopped Tofurky and cook until crispy and brown on all sides.
Serve in large soup bowls and enjoy!
This soup is best when eaten the same day, but it'll keep in the fridge for up to 3 days. To reheat: add the soup to a small sauce pot and heat, covered, until hot all the way through.