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PdfSet a large pan over medium heat and add 2 tablespoons olive oil and the fennel seeds. Toast the fennel seeds until fragrant, about 1 minute.
In a small bowl, mix together the tomato paste, garlic, chili paste, miso, and liquid smoke. Add this to the pan and cook until the mixture is a shade darker, 3 to 5 minutes.
Use a fork to break up the tofu into big crumbs. Add the tofu to the pan and stir to combine, cooking another 2 to 3 minutes to cook off any excess moisture.
Season with salt and black pepper and turn off the heat. From here, you can serve or store in the fridge for up to 1 week.