Freeze your tofu. You will need to do this at least 1 day in advance. Take the whole package do not open it and put it in the freezer.

Allow to freeze completely and then thaw completely before using.

Preheat your oven to 425F prior to using.

Once the tofu has thawed, you will need to press it. Frozen tofu retains a lot more water than unfrozen tofu. So do not be afraid to give it a good press and really get all the water out.

Make the breadcrumb mixture by adding breadcrumbs, salt, nutritional yeast and paprika to a dish. Mix well.

Cut the tofu in half so you now have two big squares. Then you can break off pieces of the tofu or cut it. I think breaking it makes for a more authentic chicken nugget shape.

Coat the tofu in breadcrumbs. They will stick to the tofu because it will still be slightly wet.

Line up on a baking sheet lined with parchment paper.

Bake in the oven for 10 minutes and flip.

Then generously coat the tofu in oil (I used olive oil).

Bake for another 15-20 minutes. Tofu should be very crispy and golden when done.

Pair with your favorite sauces (I did ketchup and a mix of vegan mayo and hot sauce) and some fries.