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Heat an oven to 180℃/360℉
Roughly break up the tofu and pat it dry if it has come packed in water.
Add the tofu, nutritional yeast, garlic powder, smoked paprika, olive oil and sea salt to the blender.
Blend until smooth and creamy.
Line a baking sheet with parchment paper.
Smooth the tofu mixture evenly over the baking sheet. Make sure it's very even and about 4-5 mm thick.. A little water on the back of a spatula can help smooth.
Sprinkle over your seasoning of choice and score the tofu mixture into cracker shapes.
Bake for 35 minutes or until crispy all over. You can flip the tofu over to help crisp up the middle.
Allow to cool and break into cracker or crisp shapes.