Crumble the drained and pressed tofu into small pieces using your hands or a fork.

In a small bowl, mix together the nutritional yeast, cornstarch, salt, garlic powder, turmeric, and paprika.

Heat the olive oil in a non-stick skillet or frying pan over medium heat.

Add the crumbled tofu to the pan and sauté for about 3-4 minutes until it starts to brown slightly.

Sprinkle the spice mixture over the tofu and stir well to coat the tofu evenly with the spices.

Pour the vegetable broth into the pan and stir gently to combine. Reduce the heat to low and let the mixture simmer for about 10-12 minutes, stirring occasionally, until the liquid is absorbed and the tofu has a cheese-like texture.

Remove the pan from heat and transfer the vegan Egyptian Gebna Makleyah to a serving dish.

Serve the Gebna Makleyah warm as a side dish or use it as a filling for sandwiches, wraps, or salads.