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Cut the tofu into ½” slices and press between two towels to get excess moisture out.
In a large bowl, whisk together the avocado oil, paprika, onion powder, garlic powder, cumin, salt, black pepper, turmeric, and garlic.
Add the tofu to the bowl and turn it to get evenly coated. Let sit for 10-15 minutes to absorb.
Sprinkle the nutritional yeast over the tofu and toss again to evenly coat.
Place the tofu on the rack of an air fryer (or on a baking sheet lined with parchment paper) and spray both sides with avocado oil.
Cook at 400°F in an air fryer for 20 minutes, or bake at 425°F for 25-30 minutes, flipping halfway. The tofu should be golden and crispy on all sides.
Transfer to a plate and serve over salads or bowls. Store in an airtight container in the fridge and reheat leftovers in the oven or air fryer so they stay crispy.