In one bowl, mix Dijon mustard and unsweetened plain almond milk.
In another bowl, mix nutritional yeast, garbanzo bean flour, onion powder, garlic powder, cumin, salt and pepper. Pour mixture into a shallow dish for easier rolling.
Dip tofu nuggets in wet mixture, then in dry mixture. Place on an oiled piece of parchment on a sheet pan. Bake at 400°F for 20 minutes, flip and bake for another 20 minutes*.
These crispy baked tofu nuggets will keep up to 5 days in an airtight container in the fridge. They are best eaten right away but can be reheated in the oven.If you have leftovers, bake for a few minutes and they will crisp up again. Microwaving them will not keep them as crispy.If you prefer frying, pour enough oil into a pan about ½ the way up the pan. You can test the oil by dropping a couple of drops of water or the batter into the oil. If they sizzle, your oil is hot enough. Fry until golden brown, and flip and fry the other side.