This is my own take on a vegan "chicken nugget" recipe, and is actually much simpler. I don't have nutritional yeast lying around anymore like the good ol' California days, but I do have a lot of nuts. I used a handful of cashews that I had roasted a few days before. It works great with the ones I roasted a little too long. Place the cashews in a sandwich bag, and crush them with a rolling pin. Add nut pulver, a sprinkle of bread crumbs and S/P to a shallow dish.
Coat tofu on all sides with olive oil, and then coat it evenly with the nut mixture. Bake on 350 for about 25 min., flipping halfway through.
I served this up with some garlic Swiss Chard, and Basmati rice with a drizzle of Hoisin sauce.