Line an 8x8" brownie pan with parchment paper both ways.

Drain the package of tofu.  Place the tofu block in between paper towels and press on it to remove as much liquid as possible.  Press it hard enough so that it pretty much loses its shape and crumbles into chunks**

Add the powdered erythritol, oat flour and salt.  Puree until smooth.  Scrape down the sides of the processor and blend one last time.

Scoop the entire mixture into the prepared brownie pan and spread it out (it should be like spreading out frosting).  Cover with plastic wrap and refrigerate for 4+ hours (or freeze for ~2 hours).

Transfer the fudge out of the pan and slice into 36 pieces.

Add the sprinkles to a shallow dish, then roll the fudge in to coat.  Serve immediately, or refrigerate covered for up to 5 days, or freeze in a tightly sealed container for up to 1 month.