Drain and pat tofu dry. Slice each block in two, lengthwise. Using your hands, tear the tofu into bite-sized nuggets. Place in a bowl with mayo; toss to coat.
Place coating mix in a shallow dish. Using tongs or your hands, add tofu pieces one at a time, rotating and pressing to coat.
Place tofu on racks, leaving some space between each piece. Bake 15 min or until golden.
Per serving: Calories 270, Fat 15 g (Saturated 2 g, Trans 0 g), Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 18 g (Fiber 1 g, Sugars 1 g), Protein 17 g.
Coat nuggets with your favourite Epicure Dip instead of mayo for extra flavour.
If you have time, layer paper towel around your blocks of tofu. Place heavy items—cutting board, cookbooks, or bowls—on top to weigh down tofu and remove extra liquid. Let sit 20 min. Alternatively, look for already pressed tofu (it will be vacuumed packed, with no liquid in it) at the grocery store. It’ll give your nuggets an irresistible texture.