In a medium bowl, mix the pumpkin pie spice, thyme, chili powder, crushed red pepper, and a pinch of salt. Add a small splash of water and whisk to form a paste.

Add the torn tofu pieces to the bowl and toss gently to coat them evenly in the spice paste.

Heat the oil in a skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until golden brown and slightly crispy on all sides, about 4–6 minutes. Serve.