- In a small pot over medium heat, warm the soy preparation with the broth paste, while whisking, for 5 minutes or until the broth has dissolved. Keep warm.
- In a non-stick skillet over medium heat, soften the shallot in the oil for 3 minutes. Add the tofu, nutritional yeast and spices. Season generously with salt and pepper. Cook, stirring with a wooden spoon, until the liquid has evaporated, about 6 to 8 minutes.
- Add the creamy soy mixture and cook for 1 minute while stirring or until the tofu mixture is smooth and creamy. Adjust the seasoning. Garnish with the chives, if desired.
Vegetable broth paste can be found among the other types of broth available in certain grocery stores. It can be replaced here with the same quantity of miso paste.
There are several types of tofu available on the market. There can be significant differences between various types of semi-firm tofu, depending on the brand. For best results with this recipe, choose a semi-firm tofu that is soft and smooth (such as semi-firm Sunrise tofu or Mori-Nu tofu), instead of opting for a variety that is dense and compact.