Preheat the oven to 425 degrees F and line a large baking sheet or two with parchment paper. Spray the parchment paper with cooking spray. This will help the nuggets be very crispy and not stick.
In a medium sized bowl, whisk together the soy milk and cornstarch. Set aside.
In a food processor, add the cornflakes, smoked paprika, onion powder, salt and pepper and pulse until coarse crumbs form. Don't process into a fine powder, you want some texture. Pour onto a large rimmed plate or bowl.
Dip the tofu chunks into the milk/cornstarch mixture, then roll in the cornflake mixture to coat all sides as much as possible. It works well to have one hand for the wet bowl, and one for the dry bowl.
Place tofu on the baking sheet, not touching each other. Spray well with cooking spray. Place in the oven and bake for 15 minutes, then flip and bake for 10-15 more minutes, until golden and crispy.
Serve with dip of choice and enjoy!
Optional Classic Dip: Simply whisk all dip ingredients in a bowl. That's it!