Preheat the oven to 200°C (400°F).
To prepare the sprouts, peel away any damaged or discoloured leaves. Give them a rinse, trim the stems (just slightly – don't cut into the leaves too much), and then slice in half through the stem. Set aside.
To a large bowl, add the tamari/soy sauce, tomato puree, garlic powder, smoked paprika, nutritional yeast, liquid smoke, a pinch each of salt and pepper, and one tablespoon of olive oil. Combine well with a spoon.
Use your hands to crumble the tofu into the bowl. A mix of smaller sizes is fine, but avoid any large or obvious chunks. Use a spoon to combine with the other ingredients until all the tofu is coated.
Empty the contents of the bowl onto a large baking sheet or oven dish, spreading out the crumbled tofu evenly. Place in the oven and bake for 10 minutes.
Meanwhile, add the halved sprouts to a bowl along with 2 tablespoons of oil and a pinch each of salt and pepper (you can use the same bowl as for the other ingredients – no need to clean it). Toss/mix well to combine.
Once the tofu has been baking for 10 minutes, remove from the oven and add the sprouts. If your pan or dish isn't large enough, you can divide everything between two pans at this stage. Shake to combine and cook in the oven for a further 20-25 mins, checking to make sure you don't overcook the sprouts or tofu. Shake the pan again once or twice during cooking.
The sprouts are done when they're tender on the inside, turning golden brown on the outside, and the tofu pieces are becoming crispy with a slight chew. Bake for longer if necessary, but keep an eye on the sprouts to make sure they don't overcook. Serve and enjoy.