Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper or a silicone baking mat.
Remove the block of tofu from the package and rinse with water. Place the block of tofu on a plate and then set a cutting board on top of the tofu. Place something heavy on top of the cutting board, like a few cookbooks, and set aside for 10 - 15 minutes while the liquid is pressed out of the tofu.
In a large mixing bowl, whisk together the tahini, Worcestershire sauce, water, paprika, maple syrup, salt, onion powder, garlic powder, sage and pepper.
Crumble the pressed tofu into small pieces and place into the mixing bowl. Add the apple and onion and stir until everything is well coated with the marinade.
Add the arrowroot powder and stir again, continuing to break down the size of the tofu crumbles.
Evenly spread the mixture out onto your baking sheet. Bake for 45-50 minutes, until golden brown and chewy, stirring halfway through. Break up any large chunks of tofu as you stir.