In a large skillet or pot, saute onions, garlic, frozen vegetables, dill and spices with enough olive oil to coat the veggies (1/4 c. or less). Cook until tender.
Meanwhile, bring stock/water and garlic to a boil, add texturized soy protein and reduce heat to warm. Cook until hydrated and all liquid absorbed.
Stir protein flakes into veggies and serve.
Even my husband who, if given the choice, would not eat tofu, loves this dish and goes back for seconds!