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Place pretzels into bowl of food processor and pulse until only very small pieces remain.
In a bowl large enough for dipping, combine non dairy milk, mustard, garlic, arrowroot or cornstarch and salt and pepper. Whisk to thoroughly combine.
In another medium to large bowl with a lid, combine crushed pretzels and nutritional yeast.
Dip tofu pieces into milk and coat. Transfer dipped pieces of tofu into bowl, place the lid on and shake to coat.
Transfer coated pieces to baking sheet, spray with cooking oil. Bake at 425 degrees for 20 minutes. Flip and continue to bake for 10-20 minutes more until golden brown.
Cool briefly and serve with your favorite dipping sauce.