Crumble the tofu into a bowl, then use a fork to break it down further, so there are no large chunks remaining. If you are using miso, mix 1 to 2 teaspoons miso into the yogurt before adding it to the mixture. Add all of the remaining chilli cheese mixture ingredients, and mix very well. Press and mix so the cheese is evenly distributed throughout the tofu mixture.

If the mixture seems dry, add a little more non-dairy yogurt or a squeeze of lime juice. Taste and adjust the seasoning. If you want a cheesier flavor, add more nutritional yeast. Set the mixture aside and slice another green chilli for topping. This mix can be refrigerated for up to three days.

Lightly toast the bread slices. You don't want them deeply browned, but you do want a little crispness. This helps prevent the bread from becoming soggy once topped. Spread the chilli cheese mixture generously onto each slice. For a heartier meal, use a thick layer. For snack-sized toasts, use a thinner layer. Top with a little more vegan cheese, then add sliced green chillies and a few drops of oil over the chillies.

Preheat the oven to 450° F (232° C). Once preheated, switch to low broil. Depending on your oven, this may be around 500° to 525° F (260° to 275° C). Place the prepared toasts directly on a clean baking sheet. Do not use parchment paper, as it may burn under the broiler.

Broil for about 2 minutes, then check. If the cheese has not fully melted and started browning, continue broiling for another 1 to 2 minutes. Once the cheese is melted, golden, and the edges of the toast are lightly browned, remove from the oven.

Meanwhile, heat a small skillet over medium heat and add the oil. Once the oil is hot, reduce the heat to medium-low and add the garlic. Cook, stirring frequently, until the garlic is crispy and golden, about 2 minutes. Remove the garlic and set aside.

In the same skillet, add the tempeh and increase the heat to medium. Cook until golden brown, stirring every minute or so. This can take 4 to 6 minutes, depending on your skillet and stove.

Add the garlic back to the skillet, and mix well. Turn off the heat, and immediately add the salt, lime zest, and Kashmiri chilli powder. Toss to coat. Transfer the tempeh mixture to a bowl so it doesn't continue cooking and lose the fresh lime zest flavor.

Top the chilli cheese toasts with the crispy tempeh and garlic mixture, and serve immediately.