Slice the pressed tofu into two thin sheets (lengthways along the thin side, like opening a book). Tear roughly into ~1 inch chunks. Mix all marinade ingredients together in a bowl. Thoroughly coat the tofu in the marinade and leave to one side (at least 15 minutes or overnight).
Line a large baking sheet with unwaxed baking/parchment paper. Heat the oven to 205°C/400°F.
Make the nugget coating stations (liquid, flour and crumbs) in separate bowls. In one bowl, whisk the eggs (if using) OR mix the milk and vinegar together and set to the side. Add the flour to another bowl and leave to the side. Lastly, mix all the crumb ingredients together in a third bowl.
Line up the marinated tofu, flour, liquid mixture and crumbs. Take a piece of tofu, coat in flour and shake off excess, dip in liquid mixture and shake of excess. Lastly, roll the battered tofu in breadcrumbs until fully coated and place on the baking tray. Repeat until all the tofu is coated.
Bake the tofu nuggets for 25 minutes, flipping halfway through, until golden brown.
These are great to freeze in batches (this makes them chewier which I love) and can be reheated. I usually microwave for 2 minutes (between kitchen/paper towels) and grill on high until crispy (~3 minutes). Or heat from frozen 220°C/425°F for ~10 minutes.