The first step is to press tofu to release excess water from the block: Place the tofu block on a wooden board with paper towels wrapped and top with another wooden chopping board.
16 oz firm tofu
Weigh the top board with something heavy, like a can of beans or a cast iron pan. Alternatively, you can also use a tofu press.
Let it sit for 15 minutes, then drain off any accumulated liquid. This speeds up the cooking process and also makes the nuggets crispier.
After the tofu has been pressed, cut it into nugget-sized pieces. Mine were about one-inch tofu cubes.
Mix cornstarch, rice flour, nutritional yeast, spices, and tofu cubes in a large bowl. Set aside the mixed remaining seasoning mixture.
3 tablespoon nutritional yeast, ½ teaspoon paprika, ¼ teaspoon turmeric powder, 1 tablespoon rice flour, 1 tablespoon corn starch, ½ teaspoon salt
Add the soy sauce and oil. Add the remaining seasoning mixture.
1 tablespoon soy sauce, 1 tablespoon olive oil
Toss well to get an even coating.
Preheat your air fryer to 400 F. Add the tofu nuggets to the air fryer basket (optionally on a baking sheet) in a single layer.
Air fry tofu for 12-15 minutes until they are crispy and golden brown.
Check the nuggets halfway through and add some oil with a cooking spray, if required.
Serve immediately with your favorite dipping sauce.