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Set oven to 400F. Prepare the tofu by adding cubes to an airtight container along with nutritional yeast, soy sauce and garlic chili sauce. Seal container and gently shake to coat. Place the tofu pieces on a lined baking sheet and bake in the oven for 20 minutes.
In a bowl, combine all the ingredients for the sauce and whisk together and set aside.
Bring a pan with oil up to medium heat and add in your mushrooms and sauté until most of liquid is released and they have slightly browned. Remove from pan and set aside.
Add in broccoli to the same pan along with ¼ cup water, cover with a lid and let the broccoli steam for about 3-4 minutes until the florets are bright green.
Remove the lid and add in bell pepper and sauté for an additional minute.
Add in your cooked noodles, the mushrooms and then pour over the sauce. Toss everything together really well and cook for a minute to allow the sauce begins to thicken and cling to the noodles.
Top your noodles with your tofu and garnish with additional scallions before serving.