Drain tofu, slice into 1/2 inch pieces, and press between kitchen towels to remove excess water. I place a heavy skillet on top of the towels and let it sit for 15 minutes while I prepare the egg paste.
Heat 1/4 cup broth in large skillet over medium heat.
Crumble tofu into bite size pieces and add to skillet.
Add egg paste and another 1/4 broth; stir until the paste evenly combines with the tofu.
Add nutritional yeast and remaining broth; stir until the nutritional yeast evenly combines with the tofu mixture.
Season to taste with black pepper and kala namak black salt.
If using cheddar cheese, sprinkle on top and cover skillet with lid for 1-2 minutes until cheese melts.