Easy Lemon Dill Vegan Wonton Soup

0 First, prep the wontons. Take the 1/2 block of tofu and you want to squeeze as much liquid out as possible. I like to wrap it in a paper towel and squeeze it over the sink. Then put it in a large mixing bowl and crumble it up into small crumbles.
1 Then pour the olive oil over the tofu and toss to coat the tofu. Then sprinkle in the salt, lemon juice, dill, scallions and garlic. Toss to combine.
2 Now, take one wonton wrapper and lay it in a diamond. Fill the center of the wonton with about 1 teaspoon of the tofu filling.
3 Dip your finger in water and wet the top sides of the wonton wrapper. Fold the bottom over the filling and meet the top, so you have a triangle now. Press the edges to seal. 
4 Then wet the two bottom edges of the triangle and fold the two sides together. Press to seal.(You can watch the video, or refer to the step by step instructions above)
5 Repeat with all the wontons and filling. Set aside.
6 Make the broth. Heat the olive oil on medium high in a large soup pot. 
7 Add the garlic and onion. Saute, reducing heat as needed, for about 2 to 3 minutes or until the onion is translucent. 
8 Add the dill and then add 1/4 cup of lemon juice and stir to combine. Let simmer for about a minute. 
9 Pour in the broth, non-dairy milk, agave, a pinch of salt and pepper. Stir to combine. Bring to a simmer, reduce heat to medium low and let simmer for about 10 minutes.
10 Taste the broth and adjust the seasoning, you will probably need more salt and pepper. At this point you can decide if you want to use the rest of the lemon juice as well. That is up to you, it will depend on your particular taste.
11 Then, add the wontons to the soup pot and let them simmer for about 3 minutes or until they are tender. Serve immediately with chili oil or chili crisp if desired.