Clean all your veg and add to your stock pot or Dutch oven
Add in the 10 cups of water, salt, apple cider vinegar, black pepper, bay leaves, thyme and rosemary
turn on high heat, bring to simmer, then lower heat, cover and let simmer for at least an hour to 4 hours!
Once simmered remove as much of the Veg as you can then add in your tofu and yeasts and whisk quickly to break up the tofu and thicken the stock.
Now using a large bowl and a mesh strainer or cheese cloth strain your stock. If you have bits of tofu still floating I moved to the next step
The strained mixture can now be added to a blender to try to emulsify the tofu and broth to give it a thicker mouthfeel. After blended I did once last strain though a coffee filter. This takes some time but I felt is was worth it to have a better finished product.
Notes
This will last about 1 week in the refrigerator or about 3 months frozen. I transferred these to 5 - 2 cup 16oz bell jars. Some went into the fridge, while the rest was frozen to be used for drinking or soups!