Begin by marinating the tofu. In a bowl mix together the ingredients for the marinade. Cut the tofu into 1/4" strips and place in a shallow dish. Top with the marinade, making sure the tofu is completely covered and place in the refrigerator for at least 1 hour. While the tofu marinates, prepare the rest of the dish.
Preheat the oven to 450F. Poke holes through the potatoes and microwave them for 8-9 minutes, until they are easily pierceable with a fork. Be careful not to overcook the potatoes or they will fall apart. Let cool for 10 minutes before cutting in half and carefully scooping out the flesh, leaving a 1/2" shell.
Brush the potato skins with two tablespoons of olive oil. Sprinkle with salt and pepper and bake for 20 minutes, flipping halfway through.
While the potatoes bake, prepare the tofu and cheese sauce. Heat the remaining one tablespoons of oil in a large skillet, Once hot, add tofu and pan-fry for about 5 minutes per side, until browned and crispy. Remove from skillet and set aside.
To make the cheese sauce, place non-dairy milk in a small saucepot over medium heat. Once simmering remove from heat and add the cheeze shreds. Stir constantly until the cheese is completely melted.
Evenly divide the cheese sauce, adding about 2-3 tablespoons in each potato skin. Top with tofu bacon and cook for an additional 3-4 minutes until everything is heated all the way through. Remove from the oven and top with vegan sour cream and chives.