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Remove the tofu from the package and pat dry with a clean tea towel. Let it come to room temperature for about 30 minutes if possible.
Break the tofu into large chunks. Place the tofu, lemon juice, melted coconut oil, nutritional yeast and salt in a food processor and process until smooth and creamy. You might need to add a little soy milk if your blender isn't superstrong or your tofu is really dry.
Add the onion powder and chopped chives and mix again.
Refrigerate for 30 minutes to help it firm up, or serve immediately.
Store in a covered container in the refrigerator for up to 1 week.