Wrap the tofu in a paper towel and gently squeeze out the excess liquid. Then tear the tofu into nugget shapes.
Take 3 medium size bowls. To one bowl, add plant-based milk. In another bowl, combine all-purpose flour, cornstarch, and 1tsp sea salt. In the third bowl, combine breadcrumbs, nutritional yeast, garlic powder, paprika, and black pepper.
Take a chunk of tofu, toss it in the flour mixture first, then dip in plant-based milk, and eventually coat in the breadcrumb mixture. Repeat the process with each piece of tofu.
Fried version: Reheat about ¼ cup of sunflower oil in medium size pan over medium heat. When it’s hot, add the tofu nuggets (make some space between each piece) and cook on each side until golden brown. Remove the fried nuggets to a paper napkin to absorb the excess oil. Then, sprinkle the nuggets with little sea salt.Baked version: Preheat the oven to 400°C (200°C) and lightly grease a baking tray with sunflower oil. Place the nuggets on the tray and spray or brush with little oil. Bake them in preheated oven for about 25 minutes until golden brown, flipping them halfway through. The baking time may vary depending on how big your nuggets are. After baking, sprinkle with little sea salt.
To make the dipping sauce, combine vegan mayo, ketchup, and season it with black pepper.
Serve the tofu nuggets with dipping sauce, chopped leek, or on top of a salad.