For nuggets, mix dry ingredients. Add water and mix well.

Divide dough into 120 pieces and drop into boiling water. Simmer for about an hour. Drain.

For mayonnaise, place tofu in blender and add lemon juice and salt. Blend until smooth. Add oil and blend until well mixed.

Mix breading ingredients together. Dip cooked gluten nuggets into mayonnaise, then into breading mix.

Place on a baking sheet and bake at 350 degrees for about 20 minutes.