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Press: Press 1 lb block extra firm tofu for at least 15 minutes, using either a tofu press or by setting a heavy pan on top of it and letting the moisture drain. When finished, tear tofu into roughly 1 inch blocks.
Marinate: In a shallow dish, stir together 2 Tbsp nutritional yeast, 2 Tbsp soy sauce, 2 Tbsp apple cider vinegar, and 2 Tbsp olive oil. Add tofu and toss to coat. Let tofu marinate for at least 30 minutes (up to 24 hours).
Breading Station: Preheat oven to 400°F (204°C). In a medium bowl stir together ½ cup all-purpose flour and 2 Tbsp cornstarch. In a second bowl, whisk ½ cup almond milk and 1 tsp apple cider vinegar to make a "buttermilk". In a third bowl, combine 1 cup panko breadcrumbs, 1 Tbsp nutritional yeast, 2 tsp each garlic powder, onion powder, smoked paprika, and ½ tsp each salt and pepper.
Bread: Working one at a time, use a fork to dip each tofu nugget flour first in the flour, then almond milk, then panko. Place on a parchment-lined baking sheet. Spray or brush each lightly with cooking oil to help them brown in the oven.
Bake: Bake for 25 minutes, flipping each over after 10 minutes of cooking.