Preheat the oven to 375° and prepare a sheet pan or cookie sheet with a silicone mat or parchment paper.
Press and drain the tofu. Discard the liquid.
While the tofu is being pressed, chop the onion and set it aside.
Measure out all of the other ingredients in a med/large bowl and mix well: the low sodium soy sauce, maple syrup, ketchup, tahini, ginger paste, sesame oil,nutritional yeast, coconut sugar, garlic powder, and red pepper flakes.
With your fingers, crumble the pressed and drained tofu into small pieces (similar in size to when one would cook ground meat).
Add the crumbled tofu and chopped onions to the bowl. Stir to combine, making sure to scrape the bottom of the bowl so that the tofu is well coated with all of the seasonings and sauce mixture.
Turn the tofu mixture into the pan on top of the parchment paper. Spread evenly and place into a 375° oven. (It will cook for one hour total in the oven but you will need to set the timer pull it out and stir it around every 15 minutes.)
After 15 minutes, remove from the oven and stir and turn with a spatula, breaking up the tofu. Try to pull the dry crispier edges to the center and the wet center pieces to the edges.
Continue this for three more times every 15 minutes for a total of one hour cooking time (about 1 hour 15 minutes total by the time you pull it out and stir 3 times.) By now, most of the tofu pieces should be mostly dry and slightly chewy.
Place in an airtight container and refrigerate. As long as your tofu doesn't exceed the expiration date, you should be able to keep it for up to a week.