In a small bowl, combine the reduced-sodium soy sauce, water, nutritional yeast, smoked paprika, oregano, garlic powder, and chili powder. This will form a flavorful seasoning mix—set it aside for later!

Heat a generous amount of oil in a large non-stick pan over high heat. You want it to shimmer but not smoke, ensuring the tofu crisps up beautifully.

Gently crumble the drained and pressed tofu into the pan. Sauté for 10-15 minutes while stirring occasionally until the tofu turns lightly golden and crispy on the edges.

Pour the prepared seasoning mix over the crumbled tofu. Stir well to coat the tofu evenly, and allow it to cook for another 10 minutes, allowing those wonderful flavors to combine.

Reduce the heat to medium, and sprinkle in the all-purpose flour. Stir well for about 5 minutes to blend the flour with the tofu and to develop a base that’s rich and cohesive.

Gradually whisk in the water and soy milk to avoid lumps. Cook for another 5-7 minutes until the gravy thickens to your preferred consistency; it should look creamy and luscious!

Stir in the vegan butter, and season with salt and pepper to taste. Allow it to melt and infuse the gravy with an extra touch of richness.