Place the peas and 6 c stock in the Dutch oven over high heat. Bring to a boil, lower heat, and partially cover.
Meanwhile, heat the oil and sauté the tofu, onion, and carrot for about 10 minutes, until tofu is golden and onions are somewhat translucent. Add the garlic and rosemary and sauté for another 5 minutes.
Add the tofu mixture to the peas along with the salt and pepper.
Simmer for another 40 minutes or so, until the peas are mushy and falling apart. If at any point the soup seems too dry, add more stock.
Serve hot, with croutons, bread, or crackers.