Preheat oven to 350 F. Prepare a large baking tray with a drizzle of oil in the base. Mix nutritional yeast, flour, salt and milk in a small bowl. Set aside.
Lay tofu in middle of cheesecloth or a few paper towels, fold over and gently press down to remove some of the moisture. You can set a book on top too and leave it there for 5 minutes.
Unwrap and place tofu on a cutting board. Chop it into bite-size pieces. One at a time dip pieces into the batter you made. If you run out of batter, simply re-filled it following the same proportions.
Place the sesame seeds in another small bowl, roll each piece around in the bowl until they stick on all sides. Spread the tofu nuggets on to the prepared baking tray.
Bake them for 5 minutes, move them around and bake them for another 5-8 minutes until the seeds turn golden brown. Can serve with sriracha mayo.