Lightly toast the English muffin halves and set aside.
In a small bowl, mix together the soy sauce, syrup, vinegar, and liquid smoke. Heat 1 teaspoon of oil in a pan over medium heat. Dip the eggplant slices into the mixture and fry several minutes on each side until cooked through. Transfer to a plate.
Add the spinach and garlic to the same pan and cook until spinach is wilted, about 3 minutes.
On a small plate, mix together the nutritional yeast, onion powder, and salt. Heat the oil over medium-high heat in the same pan. Dredge the tofu slices and place in the pan. Cook for a couple of minutes on both sides until golden brown.
To assemble the sandwiches, spoon a little sauce on each muffin. Top with tomato, spinach, eggplant, and tofu. Spoon more sauce on top and garnish with paprika and pepper.