To begin, make sure you have frozen the tofu block once, then thaw the next day in the fridge, or on your counter (faster). Once thawed, press the tofu by either using a tofu press (as shown below) or putting a few paper towels/kitchen towel under/n top of the tofu, then adding something heavy on top, such as a cast iron skillet/cutting board. Let sit for at least 15 minutes, until the moisture is removed.
Meanwhile, prepare the marinade by mixing together marinade ingredients. Stir well to blend.
When the tofu is fully pressed, first cut in half lengthwise, then using your hands, break into 1-inch pieces (*note: the texture will be more similar to chicken if you tear off rather than cut). There will be about 20 pieces per half block, or 40 pieces total). Transfer the tofu pieces into the marinade (so they are covered in the liquid) and let soak for at least 30 minutes, or a few hours.
While waiting for the tofu to marinate, prepare the batter. In a medium bowl, combine all of the batter ingredients. Stir until smooth.
Then into another medium bowl, add the breadcrumbs and black pepper. Stir to combine.
Next, line a large baking sheet with parchment paper, and preheat your oven to 425 F.
When ready, drain the liquid, leaving only the tofu. Then transfer ALL the tofu pieces to the batter to coat. Carefully stir with a spoon to fully coat the tofu with the batter.
Then, set up 3 stations: 1) tofu in batter, 2) breadcrumb mix and 3) baking sheet covered in parchment. From here, one by one, transfer each piece of tofu (shaking off the batter) into the breadcrumb mixture, and roll around to fully coat. Press down so the breadcrumbs stick to the tofu as much as possible. Then, transfer each nugget to the baking sheet in an even layer. When all pieces are breaded and on the baking sheet, spray each piece, one by one, generously with baking spray. Clean Kitchen Tip: transfer the pan to your sink (if it’s big enough) and spray, to keep the oil from getting onto your countertop. When fully sprayed, flip the tofu pieces over (using tongs) and spray generously again with oil (*the more oil you use, the crispier they will be). Bake at 425 F for 28-32 minutes, to desired crispiness, turning halfway through (using tongs) to ensure even browning. If your nuggets are not browning as much as you'd like, add a spray of oil halfway through and/or bake a few more minutes. When ready, remove from oven. Best served immediately as-is with a dipping sauce, or add nuggets to a wrap, on salads, OR...our favorite, mixed in with spaghetti (similar to "chicken parmesan"- yum!). This recipe makes roughly 40 nuggets.
Store in an airtight container in the fridge, for 2-3 days. To reheat, bake at 425 F for 5-6 minutes.