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Slice the tofu as thinly as possible using a sharp knife, Y peeler, or a mandolin.
Dissolve the bouillon cube in 1 cup warm water. Then mix in the miso, garlic powder, onion powder, nutritional yeast, lemon juice, smoked paprika, thyme, rosemary, olive oil (if using), salt, and pepper. If using vegetable broth, skip the water and heat 1 cup + 1 tablespoon vegetable broth in a large skillet until just warm. Remove from the heat and whisk in the miso, garlic powder, onion powder, nutritional yeast, lemon juice, smoked paprika, thyme, rosemary, salt, and pepper.
Place the tofu slices in a large skillet and pour the marinade over them. Arrange the slices so they are mostly covered. Or if using broth, place the slices into the warmed broth in an even layer so they are mostly covered.
Cook gently. Bring to a gentle simmer and cook on medium-low heat for about 25 minutes, or until most of the liquid reduces. Do not boil aggressively—this keeps the slices intact.
Let the tofu cool in the pan so it continues absorbing flavor.
Serve: Use as vegan deli slices, vegan sandwich meat, or vegan cold cuts.