Drain the tofu. It's not necessary to press the tofu; the liquid is figured into the recipe. Break it up into a few pieces and add it to a food processor.
Add in liquid ingredients: liquid smoke, soy sauce, and olive oil. Also add in tapioca starch and seasonings (nutritional yeast, onion powder, garlic powder, paprika, salt, and pepper). Process into a smooth paste, scraping down the sides of the bowl as needed to incorporate everything evenly.
Add in vital wheat gluten and run the food processor to combine all ingredients and knead the dough. The dough will go through a few phases: first it will come together; then it may appear to crumble apart. Keep processing and eventually the gluten will develop, and it will come together into a firm dough again.
The dough should be firm enough that it "cleans" the sides of the bowl — i.e., it should not be so wet that it sticks to the container. If it does, sprinkle in vital wheat gluten 1 tablespoon at a time, processing to combine between additions, until a firm dough is achieved.