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Optional quinoa: Rinse ½ cup dry quinoa in a fine mesh sieve. Combine with ¾ cups water or vegetable broth. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Rest 5 minutes, then fluff.
Cook aromatics: Heat a splash of broth (or a drizzle of olive oil) in a large skillet over medium heat. Add diced onion and cook 3 to 5 minutes until translucent. Stir in the garlic and chopped green chili. Cook 30 to 60 seconds until fragrant.
Blend the sauce: In a blender or with an immersion blender, combine the vegetable broth, tofu, nutritional yeast, and miso. Blend until completely smooth.
Combine with beans: Add the cooked white beans to the skillet. Pour in the tofu–miso sauce, stir, and bring to a gentle simmer over medium-low heat. Add the kale, if using, and stir well.
Simmer to thicken: Cook 3 to 5 minutes, stirring, until the sauce is hot and creamy and coats the beans. If it gets too thick, add a splash of broth; if too thin, simmer a minute longer.
For serving: Spoon over quinoa (optional) and enjoy warm.