Press the tofu to remove excess water. Cut the tofu into cubes or slices.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown on all sides, about 6-8 minutes. Remove from the skillet and set aside.

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant.

Pour in the vegetable broth and lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to slightly reduce.

Stir in the fresh basil leaves and nutritional yeast (if using). Season with salt and pepper to taste. Return the tofu to the skillet and toss to coat with the sauce.

Serve the tofu immediately over rice, quinoa, or your favorite side dish. Garnish with extra fresh basil, if desired.