Wrap tofu in several layers of paper towels and place on a cutting board. Place a cast iron skillet or other heavy object on top of tofu. Let drain for 20 minutes.
Preheat oven to 400˚F. Unwrap tofu, and cut into ¾-inch cubes.
Whisk together milk, flour, Dijon mustard, egg, parsley, garlic powder, onion powder, salt, and black pepper in a bowl. Stir together breadcrumbs and cornmeal in a shallow dish. Working in batches, dip tofu in milk mixture, and use your left hand to transfer tofu to dish with breadcrumbs. Use right hand to coat tofu with breadcrumbs, pressing to adhere. Place coated tofu nuggets on a baking sheet coated with cooking spray.
Bake 15 minutes. Remove pan from oven, and use tongs to flip tofu nuggets.
Bake 10 to 15 minutes longer or until browned and crispy. Serve with your favorite dipping sauce.
Be sure to use a baking sheet without raised edges for the crispiest result. For a vegan option, use a plant-based milk and omit the egg.
Recipe adapted from Omnivore's Cookbook, https://omnivorescookbook.com/baked-crispy-tofu-nugget/