Make the sauce: Whereas the tofu is roasting, in a saucepan over medium warmth, warmth the oil till it shimmers. Add the shallots and cook dinner, stirring ceaselessly, till translucent, about 3 minutes. Improve the warmth to excessive, add the cognac, and cook dinner till it reduces by half, 1 to 2 minutes. Add the broth, maple syrup, dietary yeast, whole-grain and Dijon mustards and pepper, stir to mix and scale back the warmth to medium-high. Cook dinner, stirring sometimes, till the combination is barely thickened and the flavors have melded, about 5 minutes.