Preheat oven to 425.
Line a baking sheet with tinfoil. Place cauliflower florets onto the baking sheet and drizzle with 1 Tbsp. olive oil. Roast cauliflower for about 40 minutes, flipping halfway through cooking time, or until golden brown and tender. Remove from oven.
Meanwhile, in a large soup pot, heat remaining 1 Tbsp olive oil over medium heat. Add carrots, celery and shallots. Sauté for about 5 minutes, stirring often, until vegetables sweat and soften but not brown. Add garlic and sauté another minute. Add tofu, breaking it up in the pot. Add soy sauce and broth then bring to a simmer.
Once cauliflower is finished roasting, add cauliflower to the pot. Bring to a boil, then reduce to a simmer for 5-10 minutes. Remove pot from heat.
Very carefully blend soup, using an immersion blender, until smooth.
Ladle soup into bowls and top with chives and crumbled bacon.
Serve with a warm crusty whole grain baguette.