In a blender, mix remaining half-block of tofu, 1/4 cup Earth Balance, almond or soy milk, sake, onion powder, garlic, nutmeg. Blend 30-60 seconds until well-mixed. Heat alfredo in a saucepan over medium heat, stirring often. Once hot, use a cornstarch mixture (2 tbsp cornstarch plus 3-4 tbsp cold almond or soy milk [enough to dissolve the starch]) to thicken by adding a little bit at a time to the alfredo. It should already be thick, so only add as much cornstarch mixture as is necessary to reach the desired viscosity. Salt to taste and mix in a few fresh cracks of pepper whenever is convenient.