I sliced my block of tofu in half and then sliced that half into thirds. Turn the opposite direction and cut each of those long slices into four pieces. You'll get 12 pieces from a half block of tofu, or 24 pieces from a full block.
Prepare the breading station: The almond milk mixture contains almond milk, apple cider vinegar and hot sauce. For added tang and flavor, consider some pickle juice!The flour mixture contains all of the spices.The corn flakes are just crushed, nothing added.
To bread:1) Toss the tofu nuggets in the almond milk mixture.2) Immediately toss in the seasoned flour mixture.3) Return for another toss in the almond milk mixture.4) Finally, coat thoroughly in the crushed corn flakes.Place on a lined baking sheet.
Spray the nuggets with cooking spray. Bake at 375 degrees for about 20 minutes or until golden and crispy. Keep an eye on them so they don't burn. Every oven is different.
In a small pan, make the sauce.
When the nuggets are done, toss in the sauce and place back onto the sheet pan.
Serve immediately with more hot sauce, vegan ranch dressing, celery sticks and dill pickles!