Preheat the oven to 375º F (180º C). Have at hand a rectangular or square glass mold or pan of about 9.80 inches (25 cm).
Wash and peel the potatos, then cut them into medium size pieces. Place a big pot filled with water on the stove over medium heat. Add in the potato pieces (even if the water has not boiled yet) along with a pinch of salt and cook for 10 to 12 minutes until they are cooked.
Meanwhile, cut the onions and garlic into small dices. Also chop the cabbage into small strings. Place a big pot on the stove over medium heat with some oil, add in the onion and garlic and cook for 3 minutes until they soften.
Add in the cabbage and keep on cooking for 3 more minutes, stiring non stop.
Pour in the milk, water, nutritional yeast, spices and sugar. Mix it all well and let it reduce for about 8 to 10 minutes for all the flavors to integrate (add some more water if needed).
On the side, once the potatos are ready, drain the water and let them rest until needed.
Cut the tofu in medium dices. Put a pan on the stove with some oil over medium heat, put the tofu in it and cook for 4 minutes until it turns golden brown.
To make the cheese sauce, mix all the ingredients in a small bowl using a whisk and season to taste with salt.
Take the cabbage pot off the heat and add in the potatos and tofu. Mix it all, season with salt and pour it in the pan or glass mold. Pour the sauce on top and bake for 20 to 25 minutes until the "cheese" on top sort of melts and turns golden brown.
Once ready, take out of the oven and serve. Ready!