Press the tofu to remove excess moisture for about 15-20 minutes.

In a bowl, mix the nutritional yeast, soy sauce, apple cider vinegar, and olive oil.

In another bowl, combine the all-purpose flour and cornstarch.

Prepare a savory buttermilk by whisking almond milk with a splash of vinegar and let it sit for 5 minutes.

In a shallow dish, combine the panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper.

Cut the pressed tofu into bite-sized nuggets.

Coat each nugget in the flour mixture, then dip in the buttermilk, and finally coat with the panko mixture.

Arrange the nuggets on a baking sheet lined with parchment paper.

Bake at 400°F for about 25 minutes, flipping halfway through.