Heat oil in a small pan over medium heat.

Add garlic and ginger, sauté for 1 minute.

Add onions and cook until soft.

Turn off the heat.

In a mixing bowl, combine matzo meal (or bread crumbs), sautéed onion, salt, and pepper.

In a food processor, blend tofu, vegetable broth, parsley, and remaining oil until smooth.

Add the tofu mixture to the matzo meal mixture and combine.

Cover and refrigerate for at least 5 hours or overnight.

In a saucepan, heat oil over medium heat.

Add onion and carrot, cook until tender.

Add vegetable broth, chopped parsley, and dill.

Season with salt and pepper.

Bring to a boil, then reduce heat and simmer until vegetables are tender.

While soup simmers, form the matzo ball mixture into small, equal-sized balls.

Add the tofu matzo balls to the soup.

Simmer for 15-20 minutes, or until they float and are cooked through.

Turn off the heat.

Serve hot.