Instructions:
1. Preheat the oven to 450°F and line a large baking sheet with parchment paper. Lightly drizzle the pan with avocado oil and set aside.

2. In a medium bowl, pour in the plant milk and flour and whisk well until combined. To a separate bowl, add the breadcrumbs, nutritional yeast, salt, and spices. Whisk well and set aside.

3. Using your hands, gently tear the tempeh into small bite-sized nuggets (smaller nuggets will bake a lot crispier).

Quick note: Tearing the tempeh creates more nooks for the breadcrumbs to nestle in, which makes the nuggets a lot crispier.

4. Once your tempeh is prepared, dip each piece into the batter before transferring to the breadcrumbs. Roll and toss the tempeh in the breadcrumbs, making sure it’s thoroughly coated before transferring it to the prepared baking sheet, spaced evenly apart.

Quick tip: Use your hand to gently squeeze each tempeh piece in the breadcrumbs; it’ll help the breadcrumbs stick better.

5. Generously drizzle the tops of the tempeh nuggets with avocado oil, and bake in the preheated oven for 22-25 minutes or until golden brown and crisp. Finish the nuggets with a sprinkle of flaky salt before serving with ketchup or dip of choice.