In a large glass mixing bowl, combine all of the "Paste" ingredients and stir to combine. This should create a thick-ish paste. If the mixture is too thin, add more nutritional yeast. If the mixture is too thick, add water in small increments.
Unwrap tofu and break into bite-sized chunks over the bowl. As you do this, use your thumb to create craggy, rounded edges. (They're still edible if they're blocky and smooth, but the pieces will hold the paste better and take on a more nugget-like shape if they're rounded and have craggy edges.)
Lightly fold the chunks into the paste, being careful not to break the tofu too much.
Scoop tofu onto a lined sheet pan and place in the oven. Cook for 30 minutes or until the tofu is nicely browned on the outside.
If you aren't using super-firm tofu, you might need to press to remove excess water. Remove tofu from packaging and wrap in a paper towel or clean kitchen towel. Place wrapped tofu on the counter and press with the heel of your hand, applying enough pressure to release some of the water (not so hard that you crush the tofu).
Interested in trying the freeze/thaw method for getting chewier, more chicken-like texture? Check out the instructions in the blog post above.
Do *NOT* use silken tofu for this recipe.
Do *NOT* use aluminum foil to line the baking sheet, as this might cause the nuggets to burn.
If you want to reduce the sodium, you can use light soy sauce or halve the soy sauce and replace the difference with water.