Preheat the oven to 375°F. Place parchment paper on a baking sheet.
Add breadcrumbs and curry powder or turmeric to a small bowl for dipping and in another bowl, add the plant milk, or reserved bean liquid.
Place all of the rest of the ingredients in a food processer and blend until it comes into a ball. It should be a fairly dry batter but you can add a tablespoon or more broth if it seems too dry.
Add to a large bowl or cutting board and divide in half, then quarters and half the quarters again. Shape each piece into a fat log and pull off 3 nuggets out of each. (*See note below about make 20 instead). These are delicate so hold them gently. Flatten and shape them with your hands to form the nuggets. I place these on my baking sheet and then take the next step to dip and bread.
Take each nugget and dip with one hand into the plant milk and place it into the breadcrumbs. Use the other hand to cover it in breadcrumbs. Place back on the parchment-lined baking sheet. This can get a bit messy, but if you keep your hands separate, it works better.
Bake for 20-30 minutes, flipping halfway through. If you’re making 20 nuggets, go with the 20 minutes, for 24 nuggets, check them closer to 30 minutes.