In a large pot, add the garlic, onion, bell pepper, celery, and mushrooms and cook, stirring, until translucent, about 2 minutes.
Add the tomato paste, thyme, bay leaves, and creole seasoning and cook, stirring constantly, until thick and slightly darkened, about 3 minutes.
Add the broth in 3 batches, stirring well after each addition. Bring to a boil, then reduce the heat to moderate and simmer until slightly reduced, stirring occasionally, about 5 minutes.
Add the tofu, nutritional yeast, hot sauce, and 3/4 of the scallions and cook 3 to 5 minutes.
Discard the bay leaves. Stir in the lemon juice.
Transfer to a bowl, sprinkle with the remaining scallions and serve with steamed rice, passing lemon wedges and hot sauce at the table.