Deep-Fried Tofu Poppers

Wrap thawed tofu in a paper or tea towel and press using a heavy object, 30 to 60 minutes.

Meanwhile, combine flour, nutritional yeast, seasoned salt, salt, and pepper in a medium bowl. Mix in water slowly until a thick, pancake-batter consistency is reached. Add mustard and mix well.

Fill a pot or deep fryer 3 to 4 inches full with oil and set over medium-low heat. Heat oil to 355 degrees F (180 degrees C).

Break up tofu into small, 1 to 1 1/2-inch nugget-sized pieces using your hands. Add to the batter and swirl using your hands to evenly coat.

Cook tofu in batches in the hot oil until they float and are golden brown in color, 3 to 5 minutes. Place on a paper towel-lined plate to drain off excess oil.