Preheat oven to 400 degrees and line a baking sheet with parchment paper or a silicone mat.

Drain the blocks of tofu, and cut each block into six rectangular slabs.

Pat the slabs with a towel until they are good and dry, then cut each slab in half twice to make four nuggets per slab.

Pour the olive oil into a medium-sized mixing bowl, and set aside.

In a gallon freezer bag, combine the whole wheat flour, cornmeal, salt, garlic powder, onion powder, and nutritional yeast.

In batches, dunk nuggets into olive oil, then add them to the bag and shake until they're well coated.

Arrange the nuggets close together on your baking sheet.

Bake for 20 minutes, flip, then bake 15 minutes more.

Serve hot with ketchup, barbecue, or your favorite sauce for dipping.