Remove as much water from the thawed tofu as possible by squeezing it gently with your hands. Wrap it in a tea towel and press again by placing a heavy object on top of it for 30 minutes.

Meanwhile, prepare the marinade by mixing together all marinade ingredients in a large mixing bowl until combined. 
After tofu is pressed, pat dry and tear into bite-sized pieces. Add to marinade and stir to combine.

While tofu is marinating, prepare three bowls. In the first bowl, mix together spelt flour and corn starch. In the second bowl, mix together soy milk and apple cider vinegar. In the third bowl, mix together panko crumbs, nutritional yeast, garlic powder, onion powder, paprika, salt and pepper.

Preheat oven to 200ºC / 400ºF, and line a baking sheet with aluminum foil and lightly grease it with a bit of oil.

After tofu has soaked up all the marinade, dip each piece first in flour mixture, then soy milk mixture, and finally roll in panko crumbs. Transfer to lined baking sheet. Repeat for the rest of the tofu.

Lightly spray nuggets with cooking spray.

Bake nuggets for 15 minutes, flip, and bake for another 10 minutes or until golden brown.

Serve with your favorite dipping sauces. Enjoy!