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Tear the tofu into bite-sized popcorn-style chunks - uneven edges help create a crunchy texture.
Mix the dry ingredients (this will later be the batter), combining vital wheat gluten, nutritional yeast, garlic powder, onion powder, paprika, white pepper, cayenne, and oregano. Toss so all ingredients are mixed in together.
Add the tofu to the dry ingredients and toss. All the pieces should be covered in the marinade but there will be some surplus powder.
So, we then want to gradually add the soy sauce. Coating the tofu, and tossing it around in the powder. This will slowly soak up and make like a 'batter' on the outside of the tofu pieces.
If it's still exceptionally dry, keep adding small drizzles of soy sauce, until everything clumps to the tofu. It won't be like your typical marinade, it will be uneven and chunky - just how it's meant to be for the crispy coating!
There will inevitably be some crumbs at the bottom from the mixture. Keep rolling the tofu in the excess bits at the bottom.
If there's any mixture left in the bowl that isn't attached to the tofu, squish these bits together to create additional popcorn pieces.
Spray lightly with oil for maximum crisp.
Air-fry at 200 °C / 375 °F for ~10 minutes, shaking halfway until golden and crispy. Fry for longer if you prefer them extra crispy!