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Cut tofu into 5-6 slices. Wrap in kitchen paper or a clean kitchen towel (*as pictured in the step-by-step pics in my blog post) to press out the liquid. Place a heavy pan or another weight on top, and set aside for half an hour (or overnight) until the tofu is very dry and looks dense. Then, cut the tofu slices into fingers.
Preheat your oven to 395 ºF (200 ºC).
Now take 3 bowls. In one bowl, combine all ingredients for the breadcrumb mixture. In another bowl, add the cornstarch. In the third bowl, stir together the non-dairy milk and apple cider vinegar.
Take one tofu finger at a time, toss into the cornstarch first, then dip into the non-dairy milk. Repeat this step (put back into the cornstarch, then into the non-dairy milk), and finally coat with the breadcrumb mixture.
Repeat with all the tofu fingers, placing them on a lightly greased baking sheet in a single layer. Spray with a little cooking oil for more crispness, if desired. Bake for about 30-40 minutes, flipping them halfway through baking.
Optional step: Stir together BBQ sauce with oil. Remove tofu from the oven and brush with BBQ oil mixture. Place back in the oven, and continue baking for another 5 minutes, or until crispy!
Serve with herb dip or another favorite dip and enjoy!
(If you want to make the nuggets ahead or freeze for the future, please read the recipe notes or my blog post.)