Step 1

Open the tofu to drain the water (optional) and place in a freezer bag or container. Freeze at least 4 hours or overnight. Defrost in the refrigerator about 6 hours. (Place in the freezer the night before and take out on the morning you want to make the nuggets). This step is optional but will give the tofu a more "chicken-like" texture.

Step 2

Preheat oven to 425°F or 220°C.

Step 3

Mix all the paste ingredients in a large bowl. The paste should be thick enough to coat the tofu. (If your paste doesn't seem thick enough, add more nutritional yeast until you reach the right consistency).

Step 4

Lightly fold the chunks into the paste, being careful not to break the tofu too much.

Step 5

Using tongs or a slotted spoon, transfer the tofu onto a lined sheet pan and place in the oven. Try to avoid getting excess liquid on the baking sheet as it will cause sticking. Cook for 30 to 35 minutes or until the tofu is nicely browned on the outside.

Step 6

Serve with Vegan Honey Mustard Dipping Sauce (included below) or your favorite sauce.