Be sure to use parchment paper as the liner. Aluminum foil could cause the nuggets to burn!
The freezing/thawing method is optional. If you forget or don't have time, this recipe will still be delicious.
Be careful not to get extra liquid on the baking sheet, as it will stick and can burn. Plus, you want all those delicious flavors on your nuggets!
If you put the tofu nuggets into the paste and find that it's still too thin, just add a little more nutritional yeast and carefully fold into the nuggets and paste.
Pressing: If you use the freeze/thaw method, you will need to press the tofu to remove excess water. After the tofu is defrosted, remove tofu from the packaging and wrap it in a paper towel or clean kitchen towel. Place wrapped tofu on the counter and press with the heel of your hand, applying enough pressure to release some of the water (not so hard that you crush the tofu). I find that simply squeezing out the water is sufficient for this recipe.
Another pressing method: wrap the tofu in a paper towel and place it on a plate. Stack heavy plates on top of the tofu and let sit for 30 minutes.
If you aren't using extra-firm tofu, you will need to press to remove excess water. See the instructions above.
Do *NOT* use silken tofu for this recipe.
If you want to reduce the sodium, you can use light soy sauce or halve the soy sauce and replace the difference with water.
Want to use an air fryer? Try 12 to 15 minutes at 400°F or 200°C.
