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.
Dip tofu nuggets in wet mixture, then in dry mixture. Place on an oiled piece of parchment on a sheet pan. Bake at 400° for 20 minutes, flip and bake for another 20 minutes*.
Serve with Gluten Free BBQ Sauce, Sweet Mustard Dressing, or marinara sauce.
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.