Heat a bit of veg oil in a large skillet and saute mushrooms for about 2-3 minutes. Add broccoli and saute until veggies are cooked. Add crumbled tofu and heat through.
In a small saucepan, combine flour, nut yeast, dry seasonings. Gradually wisk in soymilk until well blended. Turn on heat to medium and while constantly stirring, cook until it thickens to a nice cheese sauce consistency. Remove from heat and stir in margarine and miso.
Add sauce to tofu mixture and combine well. Serve with toast or english muffins for a tasty breakfast.
The seasonings can be altered to personal taste. I usually add more garlic since I can't seem to get enough. Regular salt can be used in place of black salt but the black salt mimics a more eggy flavor.