Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Slice the tofu into 10 squares: Cut the tofu into 5 slices along the long edge, then cut each column in half to make squares (see note for variations). Lightly press each slice of tofu with a paper towel to remove some of the liquid.
To make the marinade, stir together the vegetable broth and soy sauce in a shallow pan. Marinate the tofu in the vegetable broth mixture for at least 10 minutes.
Prepare 3 bowls: one with the flour, one with panko bread crumbs and spices, and one with the flax eggs. Coat the tofu in the flour, then the flax eggs, then the panko.
Bake at 400 degrees F on the parchment lined baking sheet for 15 minutes. Carefully flip the tofu bites over, then bake for another 15 minutes. They're ready when golden brown and crispy.
Notes
Possible spice variations: Use 1-2 teaspoons of Cajun seasoning (my favorite brand) or spicy panko bread crumbs.
Dipping sauces: My favorite Maple-Dijon dipping sauce: Combine ¼ cup spicy brown mustard, 2 tablespoons mayo, 2 tablespoons honey or agave syrup, 1 teaspoon soy sauce. Or try out this sweet and spicy vegan BBQ sauce or tahini goddess dressing.
Tofu nugget shape: You can cut the nuggets into a variety of squares or strips. I like to make thick nuggets that are dunkable and sturdy. Alternately, you can slice into tofu “fingers” or into smaller cubes. The cook time will be about the same, unless you make them very thin nuggets.
To make gluten-free: Use all-purpose gluten free flour in place of all-purpose flour. Choose a certified gluten-free panko breadcrumb in place of traditional panko. Tamari can be used in place of soy sauce.