Preheat your oven to 420°F. Press your tofu block between two clean towels or paper towels to remove some of the moisture. Next, crumble it by hand into a medium bowl. Mix together the aminos, nooch, garlic powder and oil and coat the tofu. Grease a cookie sheet and spread the tofu crumbles out evenly. Bake in the preheated oven for 25-30 minutes, until the edges start to get crispy. Once crisp, stir the tofu into the chili.