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Cut your tofu into 4 wide even pieces that are about 1 cm in thickness. Pat dry with a paper towel and set aside.
Combine the panko bread crumbs, 3 tablespoons of nutritional yeast, thyme, garlic powder, black pepper and salt in a large flat dish or mixing bowl and give it a good mix.
Whisk together the cornstarch, 1 tablespoon of nutritional yeast, yogurt, milk, and soy sauce in a separate large bowl.
Take your tofu slice and submerge it in the wet batter, then place in the panko mixture. Flip to tofu and gently press it into the panko mixture to make sure the bread crumbs are sticking. For extra crispy crust, repeat the process to double coat the tofu. Dip the coated tofu in the batter again, shake off excess and coat again with the panko making sure it is fully crusted, pressing the tofu into the bread crumbs.
Place the coated tofu in single layer in your air fryer basket and generously spray with a high heat oil. Place the tofu in the air fryer at 375F for 15 minutes, flip and spray again with oil and bake for an extra 7 minutes or until the tofu is golden around the edges before serving.