Press each block of tofu for at least 20 minutes each.

Dry Mixture: In a medium-sized bowl whisk together the panko breadcrumbs, cornmeal, nutritional yeast, onion powder, garlic powder, salt, black pepper and smoked paprika.

Wet Mixture: In an another medium-sized bowl whisk together the soy milk, apple cider vinegar, all purpose flour and a pinch of salt and pepper.

Rip up the tofu in to bite sized chunks and coat in the wet mixture and then toss in the dry mixture until the tofu nugget is completely coated in breadcrumbs. Set aside on a parchment lined baking tray and continue until all nuggets have been breaded.

Frying Instructions: Heat a large pot on medium heat and fill the base of the pan with a few inches of oil. When the oil is hot, add in the tofu nuggets in small batches. Fry until crispy and golden brown. If the oil doesn't completely cover the nugget, flip it halfway and keep frying until both sides are golden brown. 

Baking Instructions: Preheat oven to 400F. Add the tofu nuggets to a parchment lined baking tray with space in-between them so they are not touching. Spray the nuggets evenly with a spray oil or drizzle with oil. Bake for 20-25 minutes or until golden brown and crispy.

Serve immediately with dipping sauces of choice! I used BBQ sauce & Roasted Garlic Aioli.