Preheat your oven to 375° F, and line a baking sheet with parchment paper or a silicone baking mat.
Rinse the tofu, wrap it in a clean dish cloth, and place it on a plate. Put a cutting board on top with something heavy on it—maybe a couple of cookbooks. Let this sit for about 20 minutes so the water can drain from the tofu. Feel free to use a tofu press if you have one. After at least 20 minutes, remove the tofu from the plate, and pat dry with a clean dish cloth.
In a large bowl, mix together the tamari, coconut aminos, tahini, smoked paprika, granulated garlic, oregano, salt, pepper, and crushed red pepper, if using.
Now that your tofu is ready to go, crumble it into small pieces with your fingers and add it into the large bowl with the other ingredients. Add the sunflower seeds and the onions and mix well.
Mix in the nutritional yeast, while continuing to break apart the larger pieces of tofu.
Spread the tofu mixture evenly onto your baking sheet. Bake for 20 minutes and remove the sheet from the oven. Stir and toss your tofu mixture so the other side can crisp up, and put the sheet back into the oven for another 20-25 minutes. Depending on your oven, you may need to bake it a bit longer to get it nicely browned and slightly crispy. Adjust salt to taste.
You can make our Basic Crumbles, let them cool and freeze them to use later.