Baked Tofu Nuggets

Preheat your oven to 375F | 190C and line a large baking sheet with baking paper.
Prepare the tofu by removing it from the packaging, draining it, and patting it dry with a clean cloth. Use the cloth to gently squeeze as much moisture out of your tofu as possible - you could also press your tofu by placing some heavy books on top of it for 15 minutes.
120 g block extra firm tofu
Break the tofu apart into rough “nugget” shapes. I use my fingers for this but you could also cut the tofu if you prefer.
In a bowl, add the apple cider vinegar to the plant-based milk to create your “buttermilk”. The milk will curdle slightly - that’s OK!
1.5 teaspoon apple cider vinegar, 125 ml milk
In another bowl or plate, add the cornflour.
4 tablespoon cornflour
Finally, add your crushed cornflakes to another large bowl or plate and stir in the seasonings and nutritional yeast.
1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and pepper, 1 tablespoon nutritional yeast, 2.5 cups cornflakes
Batter the tofu nuggets by dipping each one in the corn flour, then the buttermilk, and then finally the cornflake mixture.
Line each nugget on a baking sheet and spray on both sides with oil, then bake for 25 - 30 minutes, flipping halfway.
1 tablespoon olive oil