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Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet. 350 for 35 minutes
In a medium bowl, mix 2 tablespoons of nutritional yeast, 1 tablespoon soy sauce, and 1 tablespoon of olive oil. Crumble the block of tofu with your fingers into the bowl along with the seasoning. You can alternatively use a potato masher in the bowl to mash up the tofu. Mix the crumbled tofu with the seasoning to make sure it is evenly coated.
Spread the crumbles evenly over the pan. Bake for 30 - 40 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of textures.
Heat 1 tablespoon of olive oil in a large pot. When hot add the onions and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes.
Add the vegetable broth, tomatoes, kidney beans, 6 tablespoons of nutritional yeast, the miso paste, chili powder, cumin, and smoked paprika. Bring to a simmer and cook for 15 minutes, giving it a stir every now and then.
Add the macaroni noodles, and cook for another 8 minutes, stirring often so the macaroni doesn't stick to the bottom. Lastly, add the prepared tofu and cook for about 5 more minutes until the macaroni is al dente. As soon as the macaroni is al dente remove the pot from the heat so that it doesn't get overcooked. If the chili mac is a bit watery, just let it rest, the macaroni and tofu will continue to absorb the liquid. If the chili mac is too dry, simply add a splash more of vegetable broth or water to reach desired consistency. Serve hot with dollops of vegan nacho cheese if desired, and a sprinkle of parsley.