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Slice a block of tofu into 3 or 4 thick pieces. For a more classic “chicken” appearance, shape the pieces like chicken breasts using a sharp knife and score each side.
In a small bowl, mix garlic powder, paprika, salt, and pepper. Coat the tofu pieces with this spice blend, then dust with cornstarch.
Heat a large pan with a drizzle of olive oil. Grill the tofu pieces on both sides until crispy, then transfer them to a preheated oven at 250°F while you prepare the pasta.
In the same pan, add vegan butter and sauté the onion with dried oregano and chili flakes. Cook your pasta according to the package instructions.
When the onions are tender and fragrant, add garlic and cook for an additional minute. Lower the heat, then stir in vegan yogurt, nutritional yeast, salt, and pepper. Mix well, adding reserved pasta water as needed to achieve your desired sauce consistency. Toss the cooked pasta in the sauce.
Slice the grilled tofu into strips and place on top of the pasta. Enjoy!