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Drain and rinse tofu; cut into small cubes. Wash and prepare veggies: dice celery, mince garlic, peel and shred carrot, dice onion, and tear spinach into small pieces. Saute the onion, celery, garlic, and carrot in olive oil over medium heat until onion is translucent. Add tofu, broth, thyme, and salt and pepper to taste. Heat to boiling and then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes. Add soy milk and spinach; cook for another 2-3 minutes or until spinach is wilted. Whisk in cornstarch dissolved in 1-2 tbs water. Allow to thicken slightly. Serve warm.
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