Drain tofu and cut into small cubes.

Add tofu cubes, vegetable stock, corn kernels, peas and curry powder to a pot. Let simmer over medium-high heat for 5-10 minutes.

Meanwhile, mix almond milk and corn starch in a bowl until combined.

Add almond milk mixture, nutritional yeast, black pepper and white pepper to the pot. Let simmer for 5 minutes until the soup is thickened slightly. Taste and add more seasoning if necessary. Remove from heat and serve. Enjoy!